- 8 ounces elbow macaroni
- 2 tablespoons 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 sharp cheddar cheese (or a Cheddar blend, shredded)
|Calories490Calories from Fat240|
|% DAILY VALUE|
|Calories from Fat240|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lc Castillo 6 days ago
This did not work out well for us. Not the creamt mac n cheese i was looking for.
Alwee 'N' Boo 20 days ago
This was a big hit at the last two family reunions! It's super easy to make and everyone loves good ol mac n cheese no matter what age. I added some parmesan, more sharp cheddar, and a little more evaporated milk to make it more flavorful and creamy.
Katherine Pan 10 Dec 2018
It is not creamy enough. But my kid likes it.
Webb 1 Oct 2018
very tasty and amazingly full
Beth Russell 21 Jul 2018
Used sharp & parmesan cheeses, shells in place of the elbows, & added kielbasa to the casserole.
Kevin 8 Nov 2017
The cooking process did not take 2 1/2 -3 1/2 hours as directed. It only took about an hour and a half. I ended up having to add about a cup of regular milk and about two tablespoons of butter throughout it cooking. I also added about another cup and a half of cheese. It reminds me of restaurant style mac and cheese. The family likes it!
Terry Shearin 31 Oct 2017
This is very plain tasting and the milk/evaporated milk turned lumpy. I wouldn’t make Mac and cheese in the slow cooker again.
EES 1 Aug 2017
Will add more condensed milk next time to make it creamier.