Ingredients:

  • 2 cups (400g) Elbow Macaroni, uncooked
  • 3 cups (710ml) Whole Milk
  • 1 cup (240ml) Heavy Cream
  • 4 tbsp (57g) Unsalted Butter, melted
  • 1 tsp (5g) Garlic Powder
  • ½ tsp (3g) Smoked Paprika
  • 1 tsp (6g) Salt
  • ½ tsp (3g) Black Pepper
  • 3 cups (340g) Sharp Cheddar, freshly grated
  • 1 cup (115g) Monterey Jack, freshly grated
  • ½ cup (50g) Parmesan, freshly grated

Instructions:

  1. Lightly grease the inside of your slow cooker with cooking spray to prevent cheese from sticking to the sides.
  2. Pour in the whole milk, heavy cream, and melted butter. Whisk in the garlic powder, smoked paprika, salt, and pepper until well combined.
  3. Stir in the uncooked elbow macaroni, ensuring every piece of pasta is submerged in the liquid.
  4. Cover with a tight-fitting lid and cook on LOW for 2 hours.
  5. At the 2-hour mark, verify the pasta is tender but still has a slight bite (al dente).
  6. Turn the slow cooker off. Stir in the grated Cheddar, Monterey Jack, and Parmesan.
  7. Fold the cheese in gently until it is completely melted and the sauce is glossy and thick.
  8. Let the dish sit covered for 5–10 minutes to allow the residual heat to thicken the sauce.