Ingredients:
- 3 cups cooked elbow macaroni
- 1 tablespoon butter, melted
- 2 cups evaporated milk
- 3 cups shredded sharp process cheese or American cheese
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
Preparation:
Toss macaroni with butter or margarine. Add remaining ingredients. Pour into lightly greased slow cooker. Cover and cook on High 2 to 3 hours, stirring once or twice.Serves 4
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