INGREDIENTS
- 2 cups large elbow macaroni, dry
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 stick melted butter
- 2 eggs, beaten
- 2 cups sharp cheddar cheese, grated
- 1 cup jack cheese, grated
- 1 cup mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Romano cheese, grated
- 1/4 cup fontina cheese, grated
- 2 teaspoons creole seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (optional)
- 1 teaspoon dried parsley
INSTRUCTIONS
- Mix spices together and set aside.
- Mix cheeses together and set aside.
- Spray a slow cooker with cooking spray.
- Add eggs, milk, cream,butter, and spices to slow cooker, mix well.
- Fold in pasta and half the cheese, mix well.
- Cook on low for 2 hours.
- Top with remaining cheese and cook 30 minutes to 1 hour longer.
- Taste pasta to make sure it’s cooked.
- Slow cooker times will vary.
- Sprinkle extra parsley on top if desired.