Ingredients:

  • 2 cups elbow macaroni (200g)
  • 4 cups water (960ml)
  • 4 cups shredded sharp cheddar cheese (about 450g)
  • 8 oz cream cheese, softened (225g)
  • 2 cups whole milk (480ml)
  • 1/2 cup heavy cream (120ml)
  • 2 tbsp unsalted butter (28g)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese (25g)

Instructions:

  1. Par-cook the Pasta: Bring 4 cups of water to a boil in a medium saucepan, add 2 cups of elbow macaroni and cook for 4 minutes; then drain and set aside.
  2. Prepare the Cheese Sauce: In the crockpot, whisk together whole milk, heavy cream, butter, garlic powder, onion powder, Dijon mustard, salt, and pepper; add cream cheese in chunks and stir until combined.
  3. Combine Pasta and Cheese: Stir the par-cooked pasta into the crockpot mixture, then add shredded cheddar and grated Parmesan cheese.
  4. Cook in Crockpot: Cover and cook on Low for 2 to 3 hours, stirring every 30 minutes to prevent sticking and ensure even melting.
  5. Final Stir and Adjust: Once the cheese is fully melted and the sauce is creamy, taste and adjust seasoning with salt and pepper; stir in a splash of milk if desired for extra creaminess.
  6. Serve Warm: Spoon into bowls and enjoy this delicious crockpot mac and cheese for a comforting meal.