Dump everything into your slow cooker to save oven and stove-top space for other recipes. Give it a few stirs while cooking and before you know it, it’s ready to eat!
INGREDIENTS
16 oz elbow macaroni
3 c milk
8 oz velveeta
1/4 c salted butter
3 c shredded cheddar
1/4 c Parmesan cheese
STEP 1
Cook pasta in boiling water 3 minutes shy of
al dente.
STEP 2
Place the cooked macaroni, milk, Velveeta, butter and cheddar cheese into a crockpot.
Stir and top with Parmesan cheese. Set heat to LOW heat and cook for
2 to 3 hours.
STEP 3
Stir occasionally and check for doneness starting at the 2-hour mark.
STEP 4
This recipe easily feeds 8 hungry people as a main dish or 12 people as a side dish or party food.
RECIPE NOTE
Add cooked ham or bacon pieces for added flavor and when serving as a main dish.