First go at this did not turn out well. Maybe leave out cream and add in at end. Tried to add more milk but never got creamy sauce.

2 cups elbow macaroni
1 cup shredded Velveeta cheese
1 cup shredded sharp cheddar cheese
1 (8 ounce) can cheddar cheese soup
1/4 cup melted butter
1 tablespoon salt
1 teaspoon white pepper

2 cup s elbow macaroni 1 cup shredded Velveeta cheese 1 cup shredded sharp cheddar cheese 1 (8 ounce) can cheddar cheese soup 1/4 cup melted butter 1 tablespoon salt 1 teaspoon white pepper

1. Boil macaroni for 5 minutes, should be slightly undercooked, thoroughly drained and rinsed.
2 Pour macaroni into slow cooker and toss thoroughly with butter, to coat all macaroni and the crock.
3 Toss macaroni with the shredded Velveeta.
4 Pour in the soup, and toss some more.
5 Top with shredded cheddar, but keep it away from the sides of the crock.
6 Cook on 'high' for 90 minutes.