In a large bowl, mix together 3/4 cup shredded Colby cheese, 1 cup shredded mild cheddar, 1 cup fresh grated parmesan, 1 cup shredded mozzarella and 1 cup shredded muenster (or 6 slices cut or ripped into small pieces) until well blended.
In a heat safe bowl that will hold all your ingredients, allow them to be stirred and will fit in a 6-quart slow cooker with the lid on, pour in 2 cups uncooked macaroni (cooked al dente and drained).
Pour in 2/3 of cheese mixture into the bowl with the al dente macaroni and mix well.
Top with remaining cheese mixture.
Pour 1/2 cup milk across the top
Cover and cook on high for 1-2 hours until your cheese is melted, stirring halfway through the cooking time to make sure everything cooks evenly. Stir again just before serving.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.