Crock Pot Macaroni 'n Cheese
by Rachel Keller

This recipe produces a soft creamy macaroni and cheese. There is no written recipe for this one, so measurements are approximate.

 

1 16 oz. box of macaroni
1 stick of margarine (can use a little less)
2 cans evaporated milk (12 oz. can)
approximately 3 cups milk
24 oz. (or less) grated sharp cheese
1 T. minced onion (optional)
1 T. oil
1 tsp. salt
pepper to taste
1 or 2 finely grated carrots (optional)

Put all the ingredients into the crock pot. Cook on low for 3-4 hours until soft.

Note: To cut down on fat, use nonfat evaporated milk, nonfat skim milk, less than 1 stick margarine, and less than 24 oz. of cheese. You may also add a grated carrot or two for additional nutrition.