Ingredients:

  • 4 tbsp (57g) unsalted butter, melted
  • 3 cups (710ml) whole milk
  • 1 cup (240ml) low-sodium chicken or vegetable broth
  • 8 oz (225g) cream cheese, cubed and softened
  • 2 cups (225g) sharp cheddar cheese, freshly grated
  • 1 cup (115g) Monterey Jack cheese, freshly grated
  • ½ cup (55g) Parmesan cheese, finely grated
  • 1 lb (450g) dry shell or cavatappi pasta
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) smoked paprika
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper

Instructions:

  1. Whisk together the melted butter, whole milk, broth, garlic powder, smoked paprika, salt, and pepper in the slow cooker basin. Stir in the cubed cream cheese until mostly submerged.
  2. Pour in the dry pasta and stir gently to ensure every noodle is coated in liquid. Secure the lid and cook on LOW for 2 hours.
  3. Open the lid and stir in the shredded cheddar, Monterey Jack, and Parmesan. Fold the cheese in gently until the sauce is thick, glossy, and the pasta is tender.