Ingredients:

  • 16 oz elbow macaroni (uncooked)
  • 4 cups whole milk
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded (optional, for nuttiness)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika (optional, for subtle depth)
  • 1 cup panko breadcrumbs (optional for topping)
  • 2 tablespoons unsalted butter, melted (optional for topping)

Instructions:

  1. Prepare Pasta and Liquids: Measure out uncooked elbow macaroni and pour whole milk and heavy cream into the slow cooker.
  2. Add Seasonings and Cheese: Whisk in Dijon mustard, garlic powder, salt, pepper, and smoked paprika if using. Add shredded cheddar and Gruyère cheese.
  3. Combine Pasta and Cheese Mixture: Stir in the uncooked macaroni ensuring its evenly coated and submerged in the milk-cheese mixture.
  4. Cook in Slow Cooker: Cover and cook on low for 2 to 2.5 hours, stirring every 30-40 minutes to prevent sticking. The pasta should be tender and the sauce thickened.
  5. Prepare Breadcrumb Topping: In a small bowl, combine panko breadcrumbs and melted butter (if using).
  6. Finish with Topping: If desired, sprinkle the breadcrumb mixture over the top and cook uncovered on high for an additional 10 minutes to crisp the topping.
  7. Serve and Enjoy: Spoon into bowls and optionally garnish with fresh herbs like parsley.