Slow Cooker Macaroni & Cheese
Contributed bySherry Peterson
Ingredients
- 6 cup elbow noodles (cooked, 8 oz uncooked)
- 2 tablespoon oil
- 13 us fluid ounce evaporated milk (1 can)
- 1 1/2 cup milk
- 1 teaspoon salt
- 3 cup sharp cheddar cheese (shredded)
- 1/4 cup butter (melted)
- 2 tablespoon onion ( minced)
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 4 hours
Instructions
Toss cooked macaroni in oil. Add all remaining ingredients. Pour into lightly greased slow cooker. Stir well. Cover and cook on low 3 to 4 hours. Stir occasionally.
© 2025 Upper Arlington Public Library
2800 Tremont Road, Upper Arlington, OH 43221 • (614) 486-9621