Ingredients:

  • 16 oz elbow macaroni (or any pasta of choice)
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 8 oz cream cheese, cut into cubes
  • 3 cups milk (whole or low-fat)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • (Optional) Breadcrumbs for topping (about half a cup)
  • (Optional) Additional shredded cheese for topping

Instructions:

  1. In a large pot, bring salted water to a boil. Add the elbow macaroni and cook for about half the time indicated on the package instructions until just al dente. Drain and set aside.
  2. Grease your crock pot with cooking spray or butter to prevent sticking.
  3. In your greased crock pot, add the drained pasta. Layer in all of the cheeses: sharp cheddar, mozzarella, and cream cheese. Pour in the milk.
  4. Sprinkle in garlic powder, onion powder, salt, and pepper. Stir gently until everything is well combined but be careful not to break apart too much of the pasta.
  5. Cover with lid and set your crock pot on either low for about 2–3 hours or high for 1 hour.
  6. If possible during cooking time (especially if cooking on high), stir occasionally every so often to ensure even melting of cheeses.
  7. If you like a crunchy top layer, mix breadcrumbs with melted butter in a separate bowl when there are about 20 minutes left of cooking time. Sprinkle this mixture over mac and cheese before covering again to finish cooking.
  8. Once done, give it one last stir before serving hot from the crock pot!