Slow-Cooker Macaroni & Cheese
- 8-oz. pkg. elbow macaroni, cooked
- 2 T. oil
- 12-oz. can evaporated milk
- 1-1/2 c. milk
- 3 c. pasteurized process cheese spread, shredded
- 1/4 c. butter, melted
- 2 T. dried, minced onion
Adapted from gooseberrypatch.com
In a bowl, combine macaroni and oil; toss to coat.
Transfer to a lightly greased slow cooker; stir in remaining ingredients.
Cover and cook on low setting for 3 to 4 hours, stirring occasionally.
Serves 4 to 6.