Ingredients

16 ounces macaroni pasta, cooked according to package directions
16 ounces Monterey Jack cheese, cubed
16 ounces Colby cheese, cubed
16 ounces Velveeta, cubed
1 stick of butter, cut into slices
16 ounces milk
Salt and pepper to taste

Directions

Toss half of the cooked macaroni in the bottom of a slow cooker.

Layer on cubes of cheese. You should be using 3 variations. Then add the butter.

Then add the rest of the macaroni. Followed by more cheese and butter.

Season with salt and pepper based on your preference. Mix well.

Cover and cook for 2 hours on high, or 4 hours on low.

Halfway through, stir. Add the milk. Stir again to combine.

Cook until the cheese has completely melted.