Ingredients:

  • 12 oz (340g) gluten free macaroni
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) evaporated milk
  • 4 tbsp (56g) unsalted butter, melted
  • 3 tbsp (25g) gluten free all-purpose flour
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 2 cups (225g) sharp cheddar cheese, freshly grated
  • 2 cups (225g) Monterey Jack, freshly grated
  • 4 oz (113g) cream cheese, cubed

Instructions:

  1. Grease the slow cooker liner with butter or cooking spray.
  2. Whisk together the whole milk, evaporated milk, melted butter, gluten free flour, salt, garlic powder, and paprika until the flour is fully dissolved and no lumps remain.
  3. Stir in the cubed cream cheese and the dry gluten free macaroni.
  4. Fold in 3 cups of the grated cheese blend, reserving 1 cup for the finish.
  5. Cover and cook on LOW for 2 to 3 hours.
  6. Open the lid and stir. Stir in the remaining 1 cup of cheese.
  7. Cover for another 10 minutes until the final layer of cheese is fully melted.