• 1 (48-ounce) box of elbow mac
• 1.5 sticks butter
• Onion salt
• 1 (32-ounce) block of Velveeta
• Vitamin D milk (less than 1/2 Gal.)

Cook macaroni to al dente and drain well. Prepare 7-quart Crock-Pot by rubbing the sides & bottom with butter. Layer an inch or more of cooked macaroni in crock pot, sprinkle lightly with onion salt. Slice butter thinly and lay pieces on top of pasta. Slice Velveeta with a cheese slicer (<1/4 inch slices), layer on top. Repeat layers, 3 or 4 times for large crockpot. Once layers are complete, pour in milk until it fills to within about 1/2 inch of surface. Cook on low 2-3 hours to melt and blend all ingredients well. Holds well for longer in warm Crock-Pot. Stir before serving.

Grandma's original used smaller quantities of these layers in an oven-safe bowl, baked at 350 for one hour, until cheese starts to brown on top.