Ingredients
16 oz. elbow macaroni
3 cups milk
8 oz. Velveeta cheese, cut into chunks
1/4 cup butter, cut into chunks
3 cups shredded cheddar cheese
1/4 cup grated parmesan cheese
Preparation
Bring a pot of water to a boil and cook the pasta 3 minutes short of al dente according to the package directions.
In a crockpot, add the cooked pasta, Velveeta, butter, and cheddar cheese into the crockpot.
Stir and top with the parmesan cheese.
Cover and cook on low for 2 to 3 hours.
Stir occasionally and check for doneness around the 2-hour mark.
Serve on its own or with your favorite toppings.
