(Ingredients:
- 1 (16 oz.) pkg. macaroni
- 1 tablespoon vegetable oil
- 1 (13 oz.) can evaporated milk
- 1 1/2 cups milk
- 1 teaspoon salt
- 4 cups shredded sharp Cheddar cheese
- 1/2 cup melted butter
Preparation:
Cook macaroni in boiling salted water, following package directions. Drain well. Grease bottom and sides of 3 1/2 to 5-quart crockpot. Toss hot macaroni in slow cooker with the vegetable oil then add all remaining ingredients. Stir gently to combine then cover and cook on LOW for 3 to 4 hours, stirring occasionally.
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