BEST Crock pot Macaroni and Cheese

BEST Crock pot Macaroni and Cheese

16 Oz macaroni (cooked) 

4TB Olive Oil

4 TB Melted Butter 

2 cans (12 Oz each) Evaporated Milk

2 cups milk 

4 cups cheddar cheese (shred your own, not bagged)

2 cups (or 16 Oz) Velveeta (cut into cubes)

1. After cooking macaroni, drain and add to slow cooker.

2. Add olive oil and melted butter and toss to evenly coat cooked macaroni.  

3. Add remaining ingredients and stir. 

4. Cook on low for 2 hours in slow cooker. Stir after 1 hour.