This crock pot mac and cheese is a beloved family dish! It involves simmering elbow macaroni in a creamy, cheesy sauce.
Prepare the elbow macaroni following the package instructions, but aim to cook it for 1-2 minutes less than the recommended time to maintain a slightly al dente texture.
In a 4-6 quart crockpot, blend the cooked macaroni, half and half, and cubed butter thoroughly. Ensure an even mixture.
Stir in the shredded medium cheddar, sharp cheddar, mozzarella, and Parmesan cheese into the crockpot.
Introduce the Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Adjust the spices to suit your taste preferences.
Cover the crockpot with its lid and set it to cook on low heat for 2-3 hours. Stir the mixture every 30 minutes during this period to ensure the cheese melts uniformly and the pasta cooks properly.
Serve. Once the macaroni reaches tenderness and the cheese sauce achieves a creamy, fully melted state, the dish is ready to serve.