Make the roux:
In a bowl, whisk together the melted butter and flour until smooth and lump-free.
Mix with milk:
Pour the milk into the crockpot, then slowly whisk in the butter-flour mixture to form a creamy base.
Combine all ingredients:
Add the cooked macaroni, cheddar, mozzarella, salt, pepper, garlic powder, onion powder, and paprika to the slow cooker. Stir until the pasta is well coated.
Cook on low:
Cover and cook on low for 2 hours, stirring occasionally to prevent sticking or clumping.
Check consistency:
After 2 hours, check the texture. If it’s too thick, stir in a bit more milk. If too thin, leave the lid off and cook for another 15–30 minutes.
Final seasoning:
Stir well, taste, and adjust seasoning as needed with more salt or pepper.
Keep warm:
If you’re not serving immediately, switch the crockpot to “warm” and cover until ready.
Serve and enjoy:
Spoon into bowls and serve as a main dish or hearty side. For extra flair, top with chopped herbs, breadcrumbs, or more cheese.
Tip: For a golden crust, transfer to an oven-safe dish, top with cheese or breadcrumbs, and broil for a few minutes before serving.
