“Even if work were not an economic necessity, it is a spiritual necessity.” –Neal A. Maxwell
- 16 oz Monterrey Jack, cut into cubes
- 16 oz Colby Cheese, cut into cubes
- 16 oz Velveeta Cheese, cut into cubes
- 2 cups of milk
- 1 stick of unsalted butter, cut up
Cook macaroni; drain.
Spray the inside of your slow cooker with cooking spray. Pour in 1/3 of the drained cooked macaroni. Cover macaroni with a third of the cheese. Top that with a third of the cut up butter. Repeat two more times, then pour milk over the top. Cover and cook on low for two hours. Remove lid and stir the macaroni and cheese. Cover and cook another hour. Remove cover and stir macaroni and cheese. Replace lid and cook on low for another hour.