Ingredients:

  • 16 oz Elbow macaroni
  • 1 tbsp Salt (for boiling water)
  • 1/2 cup Unsalted butter, melted
  • 2 cups Whole milk
  • 1 cup Heavy whipping cream
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 4 cups Sharp Cheddar cheese, freshly shredded
  • 2 cups Gruyère or Monterey Jack cheese, freshly shredded

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for exactly 2 minutes less than the package instructions indicate. Note: This ensures the pasta finishes cooking in the sauce.
  2. Drain the pasta immediately and set it aside. Do not rinse it, as we need a tiny bit of that starch to help the sauce stick.
  3. In the basin of the slow cooker, whisk together the melted butter, whole milk, heavy cream, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir until the spices are fully integrated and the liquid looks uniform.
  4. Gently fold the parboiled pasta and 4/5ths of the shredded cheese blend into the liquid base. Note: Keep a small handful of cheese separate for the topping.
  5. Cover the pot and cook on LOW for 2 hours.
  6. At the 1 hour mark, stir the mixture gently. Look for the pasta to be evenly coated and the cheese to be mostly melted.
  7. After the full 2 hours, stir in the remaining cheese from your blend.
  8. Sprinkle the final handful of cheese on top. Set the slow cooker to HIGH for 15-20 minutes until the top is bubbling and golden.