Ingredients

The following ingredients have 4 Servings
  • 16 ounces Elbow Macaroni
  • 1/2 cup Butter (cubed)
  • 12 ounces Evaporated Milk ( (1 can))
  • 3 cups Whole Milk
  • 12 ounces Velveeta Cheese (cubed)
  • 4 cups Sharp Cheddar Cheese (shredded, divided)
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • Salt and Pepper (to taste)
  • Green Onions (chopped, to taste, optional)

Instruction

  • Grease crock pot with butter or nonstick spray. 
  • In a large pot of salted boiling water, cook macaroni to just short of al dente (about 2 minute less than the recommended cook time on the box).
  • Drain macaroni, then transfer to slow cooker. Mix macaroni with butter to prevent macaroni from clumping together while cooking.
  • Add evaporated milk, whole milk, velveeta cheese, 3 cups sharp cheddar cheese, onion powder, garlic powder and salt and pepper. Mix well. Cover.
  • Cook on low for an hour and a half. Then add in remaining 1 cup shredded cheddar cheese and stir.
  • Cover and cook for an additional half hour. Stir well before serving. Garnish with green onions if desired.