To a 4-6 quart slow cooker, add the uncooked noodles, cheeses, milk, and salt. Stir well.
Cover and set the slow cooker to LOW. Cook for approximately 45 minutes, stirring once around the 20 minute mark.
Pasta should be tender. Sauce may be thin but it will thicken as it sits.
Stir before serving.
Orange or white cheddar cheese works. You can also use evaporated milk, whole milk, or even low fat milk. Velveeta cheese sauce or brick works. If you prefer to not use Velveeta, shredded American cheese can be substituted.Slow cookers vary. If your pasta is not tender after 45 minutes, give it additional time but don't overcook. Sauce will thicken as it sets.Store leftovers in an airtight container in the fridge for up to 3 days.