- 8 ounces medium shell macaroni
- 2 teaspoons olive oil
- 1 cup evaporated milk
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 4 tablespoons butter, melted
Cook the macaroni a few minutes less than al dente. Drain in a colander and rinse with hot water. Drain well.
Using about 2 tablespoons of butter, generously butter the sides and bottom of a 4 quart slow cooker.
Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on low for 2 ½ hours, stirring a few times.
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