Ingredients:

  • 16 oz elbow macaroni
  • 4 cups whole milk
  • 2 cups chicken or vegetable broth
  • 1 teaspoon mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup cream cheese, cubed
  • 1 cup breadcrumbs (optional)
  • 2 tablespoons unsalted butter, melted (optional)

Instructions:

  1. Cook elbow macaroni in boiling salted water for 6-8 minutes until al dente. Drain and set aside.
  2. In a large mixing bowl, combine whole milk, broth, mustard powder, garlic powder, onion powder, salt, and pepper.
  3. In the crock pot, add cooked macaroni, milk mixture, shredded cheeses, and cubed cream cheese. Stir well to combine.
  4. Cover and cook on low for 2-3 hours, stirring occasionally until the cheese is melted and creamy.
  5. If desired, mix breadcrumbs with melted butter in a small bowl.
  6. When the mac and cheese is creamy and fully cooked, sprinkle breadcrumb topping if using, and let sit covered for an additional 10-15 minutes before serving.