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Macaroni and Cheese
8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 (12 ounce) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a 3-1/2 quart or larger slow cooker that has been coated with nonstick cooking spray.
Add the remaining ingredients except 1 cup of the cheese; mix well.
Sprinkle with the remaining 1 cup cheese.
Cover and cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges.
Do not remove the cover or stir until the mixture has finished cooking.
Slow Cooker Pasta Recipes
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