Ingredients

Regular:

• 1 box (16 OZ) elbow macaroni, cooked

• 1/2 stick (about 4 tablespoons) butter, cubed

• 1 1/2 cup of milk

• 3 cups cheddar cheese, shredded

• 1 cup parmesan cheese, grated - plus extra for garnish

• 1 cup mozzarella cheese, shredded

• 1 teaspoon sea salt

• 1/2 teaspoon pepper

• cooking spray

Vegan and Gluten-Free:

• 1 box (16 OZ) elbow macaroni, cooked - we used two boxes of Banza's elbow macaroni

• 4 tablespoons of vegan butter or oil

• 1 1/2 cup of dairy-free milk

• 4 cups vegan cheese, shredded - we used OATzarella

• 1/2 cup nutritional yeast

• 1 teaspoon sea salt

• 1 tablespoon parsley - plus extra for garnish

• cooking spray or oil

Directions

1. Boil a pot of water and cook macaroni as directed on the package. When done, drain the water.

2. Spray slow cooker with cooking spray or lightly brush the surface with oil. Place the cooked macaroni in the slow cooker and add the butter. Stir until butter is melted.

3. Add in the milk, cheese, and spices and combine.

4. Cover the slow cooker and cook for 3-hours on low, or 1-hour and 30 minutes on high. At the halfway point, give the macaroni a mix. Try to make this the only time you open the lid during the process.

5. When the timer is done, stir well and sprinkle extra parmesan and/or parsley on top for garnish. Serve hot.

If you do not have a slow cooker, instead, place the macaroni, milk, cheese, and spices in a large baking dish, cover, and bake in the oven for 50 minutes at 350 degrees F.