Ingredients
– 16 oz elbow macaroni
– 4 cups sharp cheddar cheese, shredded
– 2 cups mozzarella cheese, shredded
– 1 cup cream cheese, softened
– 5 cups milk
– ½ cup butter, melted
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
Equipment Needed
– Crockpot (slow cooker)
– Large pot for boiling pasta
– Mixing bowl
– Measuring cups and spoons
– Whisk or spatula
Step-by-Step Instructions
First, start by boiling the elbow macaroni in a large pot of salted water until it’s al dente, usually about 6-8 minutes. Drain it well and set it aside to cool slightly. Meanwhile, in a mixing bowl, combine the melted butter, cream cheese, garlic powder, onion powder, and a pinch of salt and pepper. Whisk these ingredients until smooth and creamy. Then, add in the milk and mix until well combined. The smell of the garlic will fill your kitchen, making the anticipation even greater! (See the next page below to continue steps…)