Ingredients:

  • 16 oz (450g) uncooked elbow macaroni
  • 4 cups (950ml) whole milk
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) black pepper
  • 4 cups (450g) sharp cheddar cheese, freshly shredded
  • 2 cups (225g) Monterey Jack cheese, freshly shredded

Instructions:

  1. In your slow cooker, combine the uncooked macaroni, whole milk, melted butter, garlic powder, onion powder, salt, and pepper. Whisk until the seasonings are evenly distributed and the butter is incorporated into the milk.
  2. Cover and cook on Low for 2 hours. Resist the urge to open the lid frequently to maintain the steam necessary to cook the pasta.
  3. Turn the slow cooker to the Warm setting. Stir in the shredded cheddar and Monterey Jack cheese, folding gently with a silicone spatula until the cheese is completely melted and the sauce is velvety.