Instructions
Step 1: Cook the pasta in a large pot of salted boiling water until just al dente, then drain and set aside./nStep 2: Lightly grease the inside of the slow cooker with butter or cooking spray./nStep 3: Add the cooked pasta to the slow cooker along with butter, cream cheese, cheddar, mozzarella, and Parmesan cheese./nStep 4: Pour in the milk and heavy cream, then add salt, pepper, paprika, and garlic powder./nStep 5: Stir everything gently to combine./nStep 6: Cover and cook on low for 2–3 hours, stirring occasionally, until the cheese is fully melted and the sauce is creamy./nStep 7: Once done, stir well to ensure the sauce is smooth and evenly coating the pasta./nStep 8: Serve warm and enjoy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk to restore creaminess. Avoid overcooking during reheating to maintain a smooth texture.
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