8ouncesblock of extra-sharp yellow cheddar cheeseshredded by hand
8ouncesblock of extra-sharp white cheddar cheeseshredded by hand
8ouncesVelveetain 1-inch cubes
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.
Important Note: After adding the Velveta, set a timer for 30 minutes check to see so if the sauce has thickened. (mine was still runny at 30 minutes). Check again at 45 minutes to see if has thickened. Once the sauce thickens, it is done. If you overcook it, the pasta will be mushy.Mine took 45 minutes.
NOTE: If you are looking for our OLD RECIPE, see below the recipe card!Tips:
As with all appliances, not all crock pots cook the same. It is possible that your dish is done cooking a little early or needs a little more time! Not to worry, if it finishes early, just put it on low to keep it warm (we don't want to overcook and get mushy). Also, if it is not quite finished, let it cook a little longer.