Crockpot Macaroni and Cheese


  • 1 pound elbow macaroni, cooked and drained
  • 2 13- oz cans evaporated milk fat free if you'd like
  • 3 cups milk
  • 2 tsp salt
  • 4 Tbs melted butter
  • 1 pound shredded Cheddar cheese or American or a combo, divided


  • Cook and drain the macaroni.
  • Turn the Crockpot on low. Add the cooked and drained macaroni, the two different milks, salt, melted butter and all but 1 cup of the shredded cheese. Stir together, then sprinkle the rest of the cheese on top. Cover and cook 2-4 hours.
  • Check a bit before your party and if there's too much liquid on the bottom, stir it together.