Ingredients:

  • 16 oz (454 g) elbow macaroni
  • 4 cups (960 ml) water
  • 1 teaspoon salt
  • 3 cups (720 ml) whole milk
  • 8 oz (226 g) sharp cheddar cheese, shredded
  • 4 oz (113 g) mozzarella cheese, shredded
  • 2 oz (57 g) Parmesan cheese, grated
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (15 g) all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Fresh chopped parsley or chives (for garnish)

Instructions:

  1. Cook the pasta in boiling water with salt until just al dente, about 2-3 minutes less than package instructions. Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until the mixture thickens, about 3-5 minutes. Add Dijon mustard, pepper, paprika, and garlic powder.
  3. Reduce heat to low. Stir in shredded cheeses gradually until melted and smooth. Adjust seasoning as needed.
  4. Add cooked pasta to the cheese sauce, stirring to coat evenly.
  5. Transfer the mixture into the slow cooker. Cover with lid.
  6. Set the crock pot to low and cook for 1.5 to 2 hours, stirring occasionally. Stir in a splash of milk if mixture thickens too much.
  7. Once heated through, give it a final stir, garnish with herbs if desired, and serve hot.