Updated: Dec 23, 2022
16 ounces elbow macaroni,uncooked
4 cups whole milk
8 ounces yellow cheddar cheese,extra-sharp, shredded by hand
8 ounces white cheddar cheese,extra-sharp, shredded by hand
8 ounces Velveeta, 1-inch cubes
1½ teaspoons sea salt, optional
½ teaspoon white pepper
1 teaspoon ground mustard
In the insert of your crockpot, place the milk, uncooked elbow macaroni noodles, shredded cheeses, and seasonings. Stir well.
Turn the slow cooker on high and cook for 1 hour, stirring occasionally.
Cut the Velveeta into small, one-inch cubes and stir in until it starts to melt.
Cook on high for an additional 30-60 minutes until it’s hot and creamy, stirring occasionally.