Description
Pillowy elbow pasta simmers in rich milk and cream, melting sharp cheddar, Gruyère, mozzarella, and Parmesan into a luxuriously cheesy blanket. A hands-off recipe that turns your slow cooker into a comfort-food hero.
Ingredients
- 16 ounces elbow macaroni
- 2 cups whole milk
- 1 cup heavy cream
- 4 ounces cream cheese softened
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dry mustard powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
Instructions
- Lightly grease the inside of a slow cooker with the butter.
- Add the elbow macaroni then pour in the whole milk and heavy cream and stir to combine.
- Drop in the cubed cream cheese then sprinkle in the shredded and grated cheeses, dry mustard powder, garlic powder, salt, and pepper.
- Cover and cook on low for 2 to 2 1/2 hours, stirring every 30 minutes to prevent sticking.
- In the last 10 minutes remove the lid to allow excess liquid to evaporate then stir well before serving.
Notes
- Use whole milk and heavy cream for extra creaminess
- Stirring halfway helps prevent the pasta from sticking to the sides
- For a crunchy topping, broil with breadcrumbs and melted butter before serving
- Store leftovers in an airtight container and reheat gently with a splash of milk