by Melissa C. and Marsha E.
1 box elbow macaroni, cooked
2 cans evaporated milk
1/2 pound velveeta cubed ( I usually add a little more)
10 oz cheddar cubed
1 stick butter
salt and pepper
Put in slow cooker and cook for about 2-3 hours, or until cheese is melted and it is heated through.
