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Toss half of the cooked macaroni in the bottom of a slow cooker.
Layer on cubes of cheese. You should be using 3 variations.
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.
The end result is a rich and velvety texture. If you prefer, top with bacon bits or breadcrumbs.