Ingredients:
- 4 tbsp (57g) unsalted butter, melted
- 3 cups (710ml) whole milk
- 1 cup (240ml) heavy cream
- 1 tsp (5g) garlic powder
- ½ tsp (3g) smoked paprika
- 1 tsp (6g) salt
- ½ tsp (3g) cracked black pepper
- 3 cups (340g) sharp cheddar cheese, freshly shredded
- 1 cup (115g) Gruyère or Mozzarella, freshly shredded
- ½ cup (50g) Parmesan cheese, grated
- 1 lb (450g) medium pasta shells, uncooked
Instructions:
- Whisk together the melted butter, whole milk, heavy cream, garlic powder, smoked paprika, salt, and pepper in the slow cooker basin. Note: Ensure the spices are fully incorporated so you don't get a paprika clump.
- Stir in the uncooked pasta shells. Ensure they are mostly submerged in the liquid to avoid dry spots.
- Cover the pot with the lid.
- Cook on High for 2 hours (or Low for 4 hours).
- Check the pasta 30 minutes before the timer ends. It should be al dente, meaning it still has a slight bite.
- Turn the slow cooker to the 'Warm' setting immediately. Note: This prevents the sauce from boiling over once the cheese goes in.
- Stir in the shredded cheddar, Gruyère, and Parmesan.
- Gently fold the cheese into the pasta until the sauce is glossy and thick.
- Let the dish rest for 10 minutes before serving. Note: This allows the sauce to set and cling to the shells.