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In the insert of your crockpot, place the milk, uncooked elbow macaroni noodles, shredded cheeses and seasonings. Stir well.
Turn the slow cooker on high and cook for 1 hour, stirring occasionally.
Cut the Velveeta into small, one-inch cubes and stir in until it starts to melt.
Cook on high for an additional 30-60 minutes until it’s hot and creamy, stirring occasionally.
Important Note: After adding the Velveta, set a timer for 30 minutes check to see so if the sauce has thickened. (mine was still runny at 30 minutes). Check again at 45 minutes to see if has thickened. Once the sauce thickens, it is done. If you overcook it, the pasta will be mushy.Mine took 45 minutes.