Ingredients
– 16 oz elbow macaroni
– 4 cups sharp cheddar cheese, shredded
– 2 cups mozzarella cheese, shredded
– 1 cup cream cheese, cut into cubes
– 4 cups milk (whole milk is best for creaminess)
– 1/2 cup unsalted butter, cut into pieces
– 1/2 cup grated Parmesan cheese
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon salt (or to taste)
– 1 teaspoon black pepper
Equipment Needed
– 6-quart crockpot
– Measuring cups and spoons
– Mixing spatula
– Pasta pot (for boiling)
– Cheese grater (if not using pre-shredded cheese)
Step-by-Step Instructions
First, you’ll want to cook the elbow macaroni according to the package instructions. Make sure to cook it just until al dente because it will continue to cook in the crockpot. After draining, I like to give it a little rinse with cold water to prevent it from sticking together. Meanwhile, in your crockpot, combine the shredded cheddar, mozzarella, and cream cheese. Ah, the smell of those cheeses together is heavenly! (See the next page below to continue steps…)