Ingredients:

  • 2 cups (200g) elbow macaroni
  • 4 cups (960ml) unsalted chicken or vegetable broth
  • 2 cups (480ml) whole milk
  • 2 tablespoons (30g) unsalted butter
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 1 cup (100g) mozzarella cheese, shredded
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions:

  1. In a large pot, boil elbow macaroni in salted water until al dente, about 6-7 minutes. Drain and set aside.
  2. In the slow cooker, add cooked macaroni, vegetable broth, whole milk, and butter.
  3. Sprinkle in onion powder, garlic powder, salt, and pepper. Stir to combine.
  4. Gradually stir in sharp cheddar and mozzarella, mixing until well incorporated.
  5. Cover and set the slow cooker to high for 2 hours or low for 4 hours. Stir occasionally if desired.
  6. The mixture should be creamy and the cheese melted. If too thick, add a splash of milk to loosen it.
  7. Before serving, adjust seasoning if needed and garnish with additional cheese or parsley if desired.