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:

1. Grease crock pot.
2. Cook three cups of macaroni, drain, toss with two tablespoons of oil.
3. 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.
4. Stir.
5. Pour into crock pot.
6. Cook 3 – 4 hours on low.