Ingredients:

  • 16 oz elbow macaroni
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup cream cheese, softened
  • 4 cups milk
  • 3 tablespoons unsalted butter
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • Salt and pepper to taste
  • 1 cup breadcrumbs (optional)
  • 2 tablespoons melted butter (optional)
  • 1 teaspoon paprika (optional)

Instructions:

  1. Boil macaroni in salted water until al dente. Drain and set aside.
  2. In a mixing bowl, combine cream cheese, butter, milk, onion powder, garlic powder, mustard powder, salt, and pepper. Whisk until smooth.
  3. Add cooked macaroni, shredded cheeses (cheddar and mozzarella), and cheese sauce to the crockpot. Stir to combine.
  4. Cover the crockpot. Cook on low for 2 to 3 hours until cheese is melted and mixture is creamy. Stir occasionally.
  5. 15 minutes before serving, mix breadcrumbs with melted butter and paprika. Sprinkle over the mac n’ cheese and cover until golden and crisp.
  6. Once ready, uncover, stir gently, and serve hot.