1. Toss half of the cooked macaroni in the bottom of a slow cooker.
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2. Layer on cubes of cheese. You should be using 3 variations.
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When cooking, we like to have the cheese in separate jars on the side, so it’s easy to dump.
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Then add the butter.
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Then add the rest of the macaroni.
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Followed by more cheese and butter.
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Season with salt and pepper based on your preference. Mix well.
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3. Cover and cook for 2 hours on high, or 4 hours on low.
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Halfway through, stir.
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Add the milk.
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Stir again to combine.
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Cook until the cheese has completely melted.
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The end result is a rich and velvety texture. If you prefer, top with bacon bits or breadcrumbs.
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