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Monday, July 4, 2011

Crockpot Macaroni and Cheese

Since it's been so hot this week, I have been making easy, no muss, no fuss, dinners. I usually make home made macaroni and cheese in the oven. Truthfully I like my oven recipe just a little bit better than the crock pot version, but hey when it's 100 degrees outside, the crock pot version will suffice.
This recipe makes quite a bit....you could cut it in half for a small family or a single person.

16 oz package elbow macaroni, cooked and drained
2 Tbsp olive oil
2 can evaporated milk
2 cups lowfat milk
Salt/Pepper to taste
32 oz velveeta cheese, cubed
6 Tbsp melted butter
 
Cook the pasta, drain and place back into the pan. Toss the cooked pasta with the olive oil to coat thoroughly. Put the pasta into a *GREASED* crock pot along with all the other ingredients. Stir well.  Cover and cook on low for about 3 hours.

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