Crockpot Velveeta Mac and Cheese

Ingredients

16 ounce box elbow macaroni uncooked
3 cups whole milk
1/2 cup butter melted
5 ounce can evaporated milk
16 ounce block Velveeta cheese cut up into cubes
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
pinch nutmeg (optional)
pinch cayenne (optional)
1 – 2 cups shredded colby cheese, for topping

Directions

Spray a slow cooker with nonstick spray on the bottom and slides.

Add all of the ingredients and half the colby cheese into the slow cooker and stir to mix.

Cover and cook on LOW for 2 hours, stirring once or twice while it cooks.

After 2 hours test the noodles. If noodles aren’t done, cook for an additional 30 minutes.

Add the remainder cheese to the top just to melt before serving.