Ingredients:
- 450 g (1 lb) elbow macaroni (uncooked)
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 3 cups whole milk
- 1 cup heavy cream
- 4 tablespoons butter (melted)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ½ teaspoon garlic powder (optional)
👩🍳 Instructions:
- Prep the crockpot
Lightly grease the inside with butter or cooking spray. - Add ingredients
Add uncooked macaroni, cheeses, milk, heavy cream, melted butter, and seasonings. Stir gently to combine. - Cook
Cover and cook on LOW for 2–3 hours, stirring once or twice during cooking to prevent sticking. - Check texture
When pasta is tender and the sauce is creamy and smooth, it’s ready.
If it looks too thick, add a splash of warm milk and stir. - Serve warm
Stir before serving for extra creaminess.
✨ Tips:
- For extra richness, add ½ cup cream cheese.
- Want a crispy top? Transfer to a baking dish and broil for 3–5 minutes.
- Add cooked shredded chicken or crispy beef bacon for a heartier version.