PREPARATION:
1st Step
Prepare the elbow macaroni as directed on the packet. Pasta will continue to cook in the crockpot, so it’s best to cook it just shy of al dente. Macaroni is cooked and ready to be drained and put aside.
2nd Step
To make a paste, combine the melted butter and flour in a separate basin and whisk until smooth. The cheese sauce will start with this blend.
3rd Step
Slowly stir the butter-flour slurry into the milk in the slow cooker. Make sure everything is mixed together smoothly and there are no clumps.
4th Step
Add the cooked macaroni, shredded cheddar cheese, shredded mozzarella cheese, salt, black pepper, garlic powder, onion powder, and paprika to the crockpot. Combine the cheese sauce and macaroni by stirring until the pasta is uniformly covered.
I thought my aunts’ recipe was gone forever, but guess what? I found it and it tastes even better than I remembered!
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