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.