Ingredients:

  • 1 lb elbow macaroni
  • 4 cups whole milk
  • 1 cup heavy cream
  • 8 oz cream cheese, cubed and softened
  • 4 cups sharp cheddar cheese, freshly shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup unsalted butter, sliced into pats
  • 1 tsp ground mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Generously grease the inside of a 6-quart slow cooker with butter or non-stick cooking spray to prevent sticking.
  2. Add the uncooked elbow macaroni directly into the bottom of the slow cooker in an even layer.
  3. In a medium bowl, whisk together the whole milk, heavy cream, ground mustard, smoked paprika, garlic powder, salt, and pepper until well combined.
  4. Pour the milk mixture over the pasta. Top with the cubed cream cheese, shredded cheddar, shredded Gruyère, and the pats of butter.
  5. Cover and cook on LOW for 2 hours and 30 minutes. Around the 2-hour mark, give the mixture a gentle stir to incorporate the melting cheeses.
  6. Once the pasta is tender and the sauce is creamy, turn the slow cooker to the 'Warm' setting and serve immediately.