A creamy bowl of macaroni enveloped in a rich cheese sauce, bubbling away in your slow cooker.
Ingredients
Scale:
2 cups elbow macaroni
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups milk
½ cup (1 stick) butter
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Optional toppings (bread crumbs or extra cheese) as desired
Instructions
In a slow cooker, combine the elbow macaroni, cheddar cheese, and Monterey Jack cheese.
Add the milk, butter, salt, pepper, garlic powder, and onion powder. Stir everything together until well combined.
Cover the slow cooker and cook on low for 2 to 3 hours, stirring occasionally. Cook until the macaroni is tender and the cheese has melted into a creamy sauce.
If desired, top with bread crumbs or extra cheese during the last 15 minutes of cooking for a crispy topping.
Once cooked, serve immediately and enjoy your rich and creamy pasta dish!
