Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours, 10 minutes
Yield: 4 to 6 Servings
- 8 ounces elbow macaroni
- butter, for greasing the slow cooker
- 2 teaspoons olive oil
- 1 cup evaporated milk
- 1/2 cup milk
- 1/2 tespoon salt
- 1/4 teaspoon ground black pepper
- 2 cups (8 ounces) shredded sharp Cheddar cheese or a Cheddar blend
- 4 tablespoons butter, melted
Generously butter the sides and bottom of a 3 1/2- to 4-quart slow cooker (I use about 2 tablespoons of butter). Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2 1/2 to 3 1/2 hours, stirring a few times. If desired, spoon the cooked macaroni and cheese mixture into a baking dish, sprinkle with a little more cheese, and put under the broiler for a minute or 2, just until cheese is melted.
This slow cooker macaroni and cheese recipe serves 4.
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To answer a reviewer:
8 ounces of dry macaroni does equal about 2 cups. It is true that 8 ounces of liquid equals 1 cup, but dry measure is different. Larger or smaller pasta shapes might have different weights. It's always good to weigh ingredients if possible.