Ingredients:

  • 16 oz elbow macaroni
  • 1 tsp salt
  • 2 cups whole milk
  • 4 oz cream cheese, softened and cubed
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups sharp cheddar cheese, freshly grated

Instructions:

  1. Fill a large pot with water and salt; bring to a rolling boil. Add the macaroni and cook for 2 minutes less than the package 'al dente' instructions. Drain immediately.
  2. In the slow cooker, whisk together the milk, melted butter, softened cream cheese, garlic powder, paprika, salt, and pepper until the cream cheese is mostly incorporated.
  3. Fold in the par-boiled macaroni and 3 cups of the grated cheddar cheese. Stir until the pasta is evenly coated.
  4. Cover and cook on Low for 2 hours.
  5. Open the lid and stir in the remaining 1 cup of cheddar cheese until fully melted and the sauce is glossy.