Milk, canned milk, butter and macaroni go in a crockpot. Cook on low for 1.5-2 hours
1lb(16oz) elbow macaroni
2 cups whole milk
1 (12oz) can evaporated milk
½ tsp salt or more to taste
2 Tbsp butter
3 cups shredded sharp cheddar cheese
1. Add evaporated milk, milk, macaroni, salt, butter and cheese into a large slow cooker. Mix
2. Cook on the lowest setting for about 1 ½2 hours.
3. Cook until the pasta is al dente. Stir after 30 minutes and check the macaroni after 1 ¼ hours.