Ingredients:

  • 1 pound elbow macaroni (450g)
  • Water (for boiling pasta)
  • 4 tablespoons unsalted butter, cut into pieces (55g)
  • 1/4 cup all-purpose flour (30g)
  • 3 cups whole milk (710ml)
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 8 ounces sharp cheddar cheese, shredded (225g)
  • 4 ounces Monterey Jack cheese, shredded (115g)
  • 4 ounces Velveeta cheese, cubed (115g)

Instructions:

  1. Boil elbow macaroni according to package directions until al dente. Drain well and set aside.
  2. In the slow cooker, whisk together butter, flour, milk, dry mustard, garlic powder, paprika, salt, and pepper.
  3. Stir in the shredded cheddar, Monterey Jack, and cubed Velveeta until mostly melted.
  4. Add the cooked macaroni to the cheese sauce and stir to combine thoroughly.
  5. Cover the slow cooker and cook on low for 3-4 hours or on high for 2-3 hours, stirring occasionally, until the cheese is fully melted and the sauce is thick and creamy. Keep an eye on it! Slow cookers vary.
  6. Serve hot and enjoy!