Ingredients:

  • 8 oz gluten-free elbow macaroni
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 3 cups unsweetened almond milk (or any other non-dairy milk)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1/4 cup butter, melted
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper, to taste
  • Optional toppings: Gluten-free breadcrumbs for crunch, paprika for color

Instructions:

  1. Prep the Slow Cooker: Spray the inside of your crock pot with cooking spray or lightly grease it with oil to prevent sticking.
  2. Cook the Pasta: In a large pot, bring salted water to a boil. Add in the gluten-free elbow macaroni and cook according to package instructions until al dente (usually about 5 minutes). Drain and set aside.
  3. Combine Ingredients: In a medium bowl, mix together the almond milk, heavy cream, melted butter, garlic powder, onion powder, Dijon mustard (if using), salt, and pepper.
  4. Layer Ingredients in Crock Pot: Begin layering by adding half of the cooked macaroni at the bottom of your greased crock pot. Top with half of both cheeses—cheddar and mozzarella—then pour half of the liquid mixture over this layer.
  5. Repeat Layers: Add the remaining macaroni on top followed by another layer of cheese; finish off by pouring the last bit of your liquid mixture over everything.
  6. Add Toppings: If desired, sprinkle gluten-free breadcrumbs on top for added texture along with a dash of paprika for color.
  7. Cook: Cover and set your crock pot to low heat for 2 hours or high heat for 1 hour until everything is bubbly and creamy.
  8. Stir Before Serving: Once done cooking, stir well before serving to combine all ingredients thoroughly and ensure even distribution of cheese sauce throughout.