Ingredients:

  • 16 oz (450g) Gluten-free macaroni
  • 2 cups (480ml) Whole milk
  • 1 cup (240ml) Evaporated milk
  • 4 tbsp (56g) Unsalted butter, melted
  • 1 tsp (5g) Onion powder
  • 1 tsp (5g) Garlic powder
  • ½ tsp (3g) Smoked paprika
  • 1 tsp (6g) Salt
  • ½ tsp (3g) Black pepper
  • 3 cups (340g) Sharp Cheddar cheese, shredded
  • 2 cups (225g) Monterey Jack or Mozzarella, shredded

Instructions:

  1. Lightly grease the interior of your slow cooker with butter or non-stick spray to ensure the cheese doesn't bake onto the sides.
  2. In a large bowl or directly in the crockpot, whisk together the whole milk, evaporated milk, melted butter, onion powder, garlic powder, smoked paprika, salt, and black pepper until smooth.
  3. Fold in the uncooked gluten-free macaroni and the shredded cheeses. Stir gently until the pasta is fully submerged in the liquid.
  4. Cover and cook on LOW for 2 hours. Do not open the lid during the cooking process to maintain essential steam.
  5. Remove the lid and stir the mac and cheese vigorously for 30 seconds to emulsify the sauce. Let it rest for 5 minutes before serving.