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Elbow Macaroni
Butter
Olive Oil
Milk
Butter
, melted
Shredded Cheddar Cheese
, or 8 ounces
Kosher Salt & Black Pepper

Slow Cooker Macaroni and Cheese Recipe

Total time: 130 min
Servings: 4
Equipment: Stove & Slow Cooker
  • 8 oz. Elbow Macaroni
  • 2 tbsp. Butter
  • 2 tsp. Olive Oil
  • 3/2 c. Milk
  • 4 tbsp. Butter, melted
  • 2 c. Shredded Cheddar Cheese, or 8 ounces
  • 1/8 tsp. Kosher Salt & Black Pepper
  • Cook the macaroni in boiling salted water following package directions.
  • Drain in a colander and rinse with hot water. Drain well.
  • Generously butter the sides and bottom of a 3½- to 4-quart slow cooker.
  • Combine the macaroni with the remaining ingredients in the slow cooker and blend well.
  • Cover the slow cooker and cook on LOW for 2½ to 3½ hours. Gently stir the mixture each hour.