Ingredients:

  • 1 lb elbow macaroni
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional)

Instructions:

  1. Cook elbow macaroni in boiling salted water until al dente; drain and set aside.
  2. In a large mixing bowl, whisk together whole milk, heavy cream, melted butter, and beaten eggs.
  3. Stir in shredded cheddar cheese, Monterey Jack cheese, salt, pepper, and paprika (if using).
  4. Add cooked macaroni to the cheese mixture, stirring to combine evenly.
  5. Pour the pasta and cheese mixture into the crock pot, spreading it evenly.
  6. Cover and cook on low for 3-5 hours, stirring occasionally, until the cheese is melted and creamy.
  7. Once cooked, stir well before serving, and enjoy warm.