Ingredients:

1 box elbow macaroni

4 tablespoons butter

2 1/2 cups velveeta cheese cubed

1/2 cup sour cream

1/2 teaspoon salt and onion salt

2 cups half and half

1/2 teaspoon black pepper

toasted bread crumbs

fresh parsley

Directions:

1. Boil macaroni until aldente, about 6 minutes. Mix butter and cheese in a saucepan until the cheese melts.

2. In the Crock-Pot® slow cooker, mix butter and cheese mixture, sour cream, salt and onion salt, half and half, pepper, and mix well. Mix in cooked macaroni. Set the Crock-Pot® slow cooker on low setting and cook for 3 to 4 hours, stiring once in a while.

3. Top with bread crumbs and fresh parsley!

Bon Appetit!