Crock Pot Mac & Cheese Creamy Comfort for Everyone

Ingredients

• 2 cups elbow macaroni
• 4 cups water
• 1 tsp salt
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup cream cheese, softened
• 0.5 cup milk (whole or 2%)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 Prise smoked paprika (optional)
• 1 Prise freshly cracked black pepper
• 0.5 cup breadcrumbs (for topping)
• 2 tbsp butter, melted

Instructions

1. In the crock pot, add the elbow macaroni, water, and salt. Stir to ensure that the pasta is submerged in the water.
2. Cover the crock pot and cook on high for about 120 minutes or on low for 180-240 minutes until the macaroni is tender. Stir occasionally to prevent sticking.
3. Once the macaroni is cooked, reduce the heat to low. Stir in the sharp cheddar cheese, mozzarella cheese, and cream cheese until they are fully melted and combined with the pasta.
4. Pour in the milk and add the garlic powder, onion powder, smoked paprika (if using), and black pepper. Stir everything together until the mixture is creamy and well combined.
5. In a small bowl, mix the breadcrumbs with melted butter until coated. This will add crunch to the mac and cheese.
6. Sprinkle the breadcrumb mixture over the mac and cheese. Cover the crock pot and let it sit for another 15-20 minutes on low to allow the topping to crisp up slightly.
7. Serve hot as a main dish or a side! Optionally, garnish with chopped fresh parsley for a pop of color.