Crock-Pot Mac N Cheese
Submitted by Agnes Boehning, Clinton County Electric Cooperative
Servings 10
Ingredients
- 16 ounces macaroni cooked and drained
- 4 tablespoons cooking oil
- 4 tablespoons butter melted
- 2 cups evaporated milk
- 2 cups milk
- 2 teaspoons salt
- 4 cups cheddar cheese shredded
- 2 cups Velveeta diced into 1/2-inch cubes
Instructions
- Line a slow cooker with liner for easy clean-up.
- Put cooked macaroni in slow cooker. Add oil and butter and mix. Stir in the rest of the ingredients.
- Cook on low for 2 hours, stirring at each hour mark.
