Christmas Crockpot Mac n Cheese

4 cups noodles (elbows are classic, but spirals are a vibe too)
3 ½ cups milk
½ block Velveeta cubed (I do half a block of the big 32 oz., equalling the 16 oz size)
1 stick butter
1/2 cup shredded cheddar or colby jack
⅓ cup heavy cream
1 teaspoon salt
½ teaspoon mustard powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
Black pepper to taste

Assemble Your Dream Team: Add noodles, milk, Velveeta, butter, shredded cheese, heavy cream, salt, mustard powder, garlic powder, onion powder, and a dash of pepper into your slow cooker.
Set It and Forget It: Stir everything together, pop on the lid, and set your crockpot to low for 1.5-2 hours... depending on how hot your crockpot runs. For mine, it's 1.5-2 hours. (Pro tip: Stir a couple of times through to avoid any awkward noodle clumps.)
Taste Test Like a Pro: Once the noodles are tender and the sauce is velvety smooth, give it a quick stir and adjust seasoning if needed.
Serve Hot and Watch It Disappear: Scoop into bowls or onto plates, garnish with some freshly cracked pepper (or parsley if you’re feeling fancy), and prepare for applause.

Use Freshly Grated Cheese: While Velveeta holds the fort, adding a handful of freshly grated cheddar at the end takes it to gourmet levels.
Customize the Flavor: Feeling festive? Stir in cooked bacon, roasted garlic, or even a dash of smoked paprika.
Don’t Overcook: Keep an eye on the noodles; we want al dente, not mushy.