Ingredients:

  • 16 oz elbow macaroni, uncooked
  • 1 tsp salt
  • 8 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper

Instructions:

  1. Grease the inside of your slow cooker with non-stick spray. Pour in the uncooked elbow macaroni and sprinkle with salt.
  2. In a separate bowl, whisk together the whole milk, heavy cream, melted butter, garlic powder, smoked paprika, and black pepper. Pour this mixture over the pasta, stirring gently to ensure the macaroni is submerged.
  3. Dot the top of the mixture with the cubed cream cheese. Cover with a tight-fitting lid and cook on LOW for 2 hours.
  4. Once the pasta is tender (al dente), turn the slow cooker to Warm or Off.
  5. Stir in the shredded cheddar and mozzarella. Fold the cheeses in gently until they are completely melted and the sauce is glossy and thick. Let it sit for 5 minutes to allow the sauce to set.