Ingredients:

  • 8 ounces elbow macaroni (about 2 cups)
  • 4 cups water
  • 1 cup milk (whole or 2% for creaminess)
  • 16 ounces Velveeta cheese, cubed
  • 1 cup shredded sharp cheddar cheese (for added flavor)
  • .5 teaspoon garlic powder
  • .5 teaspoon onion powder
  • .25 teaspoon black pepper
  • .25 teaspoon paprika (optional for extra flavor)
  • .5 teaspoon salt (adjust to taste)

Instructions:

  1. Prepare the Crock Pot: Lightly grease the inside of your crock pot with cooking spray or butter to prevent sticking.
  2. Cook the Pasta: In a large saucepan, bring 4 cups of water to a boil. Add in the elbow macaroni and cook according to package instructions until al dente, usually about 7–8 minutes. Drain and set aside.
  3. Mix Ingredients in Crock Pot: In the greased crock pot, combine the drained macaroni, milk, cubed Velveeta cheese, shredded cheddar cheese, garlic powder, onion powder, black pepper, paprika (if using), and salt.
  4. Stir Well: Stir all ingredients together until well combined. Ensure that the cheeses start melting into the milk.
  5. Cook on Low or High: Cover and cook on low for about 2–3 hours or on high for about 1 hour. Stir occasionally if possible; this helps ensure even cooking and prevents sticking.
  6. Check Consistency: After cooking time is complete
  7. Serve Hot: Serve hot as a main dish or side dish.