Ingredients:

  • 8 oz (225 g) elbow macaroni or cavatappi pasta
  • 4 cups (960 ml) water
  • 8 oz (225 g) cream cheese, softened
  • 2 cups (480 ml) milk (whole or 2% recommended)
  • 3 cups (360 g) shredded sharp cheddar cheese
  • 1 cup (120 g) shredded mozzarella cheese
  • ½ tsp (2.5 g) garlic powder
  • ½ tsp (2.5 g) onion powder
  • Salt and pepper to taste

Instructions:

  1. Boil the elbow macaroni in salted water until al dente (about 1 minute less than package instructions). Drain and set aside.
  2. In a mixing bowl, combine softened cream cheese, milk, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
  3. Add cooked pasta to the crockpot. Pour the cheese mixture over the pasta. Stir in shredded cheddar and mozzarella cheese.
  4. Cover and cook on low for 2-3 hours. Stir halfway through to ensure even melting and creamy texture.
  5. Once the cheese is fully melted and creamy, taste for seasoning and adjust if needed. Serve hot and enjoy!