This is a tasty slow cooker macaroni and cheese recipe, made with just a few ingredients in the slow cooker or crock pot. When the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that "fresh from the oven" look.
Take a look at the links to more baked macaroni and cheese, simple macaroni and cheese combinations, and similar dishes just below this recipe.
Take a look at the links to more baked macaroni and cheese, simple macaroni and cheese combinations, and similar dishes just below this recipe.
Yield: 4 to 6 Servings
Ingredients:
- 8 ounces elbow macaroni
- 2 teaspoons olive oiil
- 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
Preparation:
Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.
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.
