INGREDIENTS:
- 3 cups elbow macaroni
- 2 T. cooking oil
- 1 tsp. salt
- 1/2 cup milk (2% or Vit. D)
- 1/2 cup melted butter
- 1 can evaporated milk
- 3 cups shredded cheddar cheese
DIRECTIONS:
- Grease crock pot.
- Cook three cups of macaroni, drain, toss with two tablespoons of oil.
- Add one tablespoon of salt, 1/2 cup milk, 1/2 cup melted butter, 1 can evaporated milk, and three cups of shredded cheddar cheese.
- Stir.
- Pour into crock pot.
- Cook 3 – 4 hours on low.
