Mac and Cheese (Slow Cooker)


  1. 8 ounces medium shell macaroni
  2. 2 teaspoons olive oil
  3. 1 cup evaporated milk
  4. 1/2 cup milk
  5. 1 teaspoon salt
  6. 1/4 teaspoon ground black pepper
  7. 2 cups (8 ounces) shredded sharp Cheddar cheese
  8. 4 tablespoons butter, melted


  1. Cook the macaroni a few minutes less than al dente. Drain in a colander and rinse with hot water. Drain well.

  2. Using about 2 tablespoons of butter, generously butter the sides and bottom of a 4 quart slow cooker.

  3. 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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