Ingredients:

  • 1 pound (16 oz / 453 g) elbow macaroni
  • 3 cups (720 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 4 cups (16 oz / 454 g) shredded cheese blend
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (16 g) all-purpose flour
  • 1 teaspoon (5 g) Dijon mustard
  • ½ teaspoon (2.5 g) garlic powder
  • ½ teaspoon (2.5 g) smoked paprika
  • Salt and pepper to taste
  • Optional toppings: bread crumbs, chopped parsley, extra cheese

Instructions:

  1. Grate or shred your chosen cheese blend and set aside.
  2. Slightly undercook the pasta in boiling salted water for about 1-2 minutes less than package directions. Drain and set aside.
  3. In a saucepan, melt butter over medium heat. Whisk in flour, cook for 1 minute until bubbly. Gradually add milk and cream, whisking constantly until slightly thickened (~3-4 minutes).
  4. Stir in Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
  5. Remove sauce from heat, gradually add shredded cheese, stirring until smooth.
  6. Pour the cheese sauce into the crock pot. Add cooked pasta and stir to combine evenly.
  7. Cover and cook on low for about 2 hours or on high for 1 hour. Stir occasionally for even heat distribution.
  8. Once hot and cheesy, serve immediately. Optionally, top with bread crumbs, chopped parsley, or additional cheese.