Ingredients:

  • 8 oz gluten-free pasta (elbow macaroni or any gluten-free pasta of your choice)
  • 4 tablespoons unsalted butter
  • 2 cups whole milk (recommended for creaminess)
  • 8 oz cream cheese (cubed, softened)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • .5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • (optional) 1 tablespoon Dijon mustard
  • (to taste) salt (approximately .5 teaspoon)
  • (to taste) black pepper (approximately .25 teaspoon)

Instructions:

  1. In a large pot of boiling salted water, cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
  2. In your crock pot, add the cooked pasta, butter, milk, cream cheese cubes, cheddar cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Dijon mustard (if using), salt and pepper.
  3. Stir all ingredients together until well combined. Ensure that the cheeses are evenly distributed throughout the mixture.
  4. Cover with lid and cook on high for about two hours or on low for four hours. Stir occasionally during cooking if possible to ensure even melting of cheeses.
  5. After cooking time is complete and cheeses are melted smoothly into a creamy sauce; you can adjust seasoning if necessary by adding more salt or pepper to taste.
  6. Once done cooking give it one last stir before serving hot! Garnish with additional shredded cheese or fresh herbs like parsley if desired.