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Slow-Cooker Macaroni & Cheese


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Rate this recipe 4.5/5 (11 Votes)


  • 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


Step 1

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.


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