Crock Pot Mac and Cheese
Serving Size / Yield
- 16 oz elbow macaroni noodles; uncooked
- 3 C milk
- 8 oz velveeta, chunks
- ½ stick butter; cut to chunks
- 3 C shredded cheddar blend cheese
Prepare the crock-pot.
Meanwhile, boil the macaroni with added olive oil and salt.
Once the noodles are fully cooked, add them into the crock-pot.
Then, mix in the milk, velveeta, butter and cheddar blend.
Cook on low for 3 hours. Stir occasionally to ensure the ingredients are well combined.
When serving, scoop some out into bowl, sprinkle more shredded cheese over it and pop it in the microwave for 2 minutes until the top layer of cheese has melted over.
Serve hot and enjoy!