Ingredients:

  • 16 oz (450 g) elbow macaroni or small pasta shells, uncooked
  • 4 cups (960 ml) whole milk
  • 1 cup (240 ml) heavy cream or double cream
  • 4 tbsp (60 g) unsalted butter
  • 3 tbsp (24 g) all-purpose flour
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 1 cup (100 g) mozzarella cheese, shredded
  • 4 oz (115 g) cream cheese, softened and cubed
  • 1 tsp (5 ml) Dijon mustard (optional)
  • ½ tsp (3 g) garlic powder
  • ½ tsp (3 g) onion powder
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika or cayenne (optional)

Instructions:

  1. Grate all cheeses and set aside. Soften cream cheese by leaving at room temperature for about 20 minutes.
  2. Add uncooked pasta, whole milk, heavy cream, butter, flour, garlic powder, onion powder, salt, black pepper, and Dijon mustard into the crock pot. Stir well to evenly distribute flour with no clumps.
  3. Set slow cooker to Low and cook for 2 hours (or High for 1.5 hours), stirring every 30 to 40 minutes to prevent pasta clumping. Cook until pasta is tender but not mushy.
  4. About 15 minutes before cooking ends, stir in softened cream cheese, shredded sharp cheddar, and mozzarella. Mix thoroughly until cheeses melt and sauce is creamy.
  5. Taste and adjust salt or pepper as needed. If sauce is too thick, add a splash of milk and stir to loosen. Serve hot, optionally sprinkling extra cheese or smoked paprika on top.