Crock Pot Macaroni and Cheese:
8 oz. dry elbow macaroni, cooked
3-4 cups shredded sharp cheddar cheese, divided
13 oz. can evaporated milk
1 ½ cups milk
1 tsp. salt
¼ tsp. pepper
Chopped onion to taste
Combine all ingredients except 1 cup cheese, in greased slow cooker. Sprinkle reserved cup of cheese over top.
Cover. Cook on low 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.
Wasn’t that easy? Enjoy!!!
From “Fix It and Forget-It Cookbook”