This is a tasty slow cooker macaroni and cheese recipe, made with just a few ingredients in the slow cooker or crock pot.
When the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that "homemade from the oven" look.
- 8 ounces elbow macaroni
- butter, for greasing the slow cooker
- 2 teaspoons extra virgin olive oil
- 1 cup evaporated milk
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups (8 ounces) shredded sharp Cheddar cheese or a Cheddar blend
- 4 tablespoons butter, melted
Cook the macaroni in boiling salted water following package directions. Drain in a colander and rinse with hot water. Drain well.
Generously butter the sides and bottom of a 3 1/2- to 4-quart slow cooker (I use about 2 tablespoons of butter).
Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2 1/2 to 3 1/2 hours, stirring a few times.
If desired, spoon the cooked macaroni and cheese mixture into a baking dish, sprinkle with a little more cheese, and put under the broiler for a minute or 2, just until cheese is melted.
To answer a reviewer:
8 ounces of dry macaroni weighs about 8 ounces. 2 cups of shredded Cheddar cheese also weighs about 8 ounces. It is true that 8 ounces of liquid equals 1 cup, but dry measure is different. Larger or smaller pasta shapes might have different weights. It's always good to weigh ingredients if possible.