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Crock Pot Mac ‘N Cheese
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Description
Elbow mac with Velveeta cheese, butter…
Ingredients
- 8 ounces, weight Elbow Macaroni
- 2 Tablespoons Vegetable Oil
- ½ blocks Velveeta (16 Ounce Block)
- 1 stick Butter
- ½ cups Milk
- 1 can (12 Oz. Size) Evaporated Milk
Preparation
Boil the macaroni according to package directions. Drain. Put back into the same pot and toss with oil. Now, pour the macaroni into your slow cooker. Add chunked up Velveeta cheese, butter and both types of milk. Stir well and occasionally! Cook on low for 2 hours. Serve.
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2 Comments
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Patty on 10.15.2015
I have a question. Is this half of a 16 oz package of cheese or a 16 oz package of cheese cut into 1/2 inch blocks?
Thank you
rachel3blue on 5.20.2010
cook time is 2 hours