Ingredients:
- ½ Stick Butter
- 8 oz. pkg. Elbow Macaroni
- 2 Tablespoons Oil
- 1 lb. Kraft Velveeta Cheese, cubed
- 12 oz. can of Evaporated Milk
- 1½ C. Milk
- 1 teaspoon Salt
Directions:
- Melt butter in the Crock Pot.
- Cook and drain the macaroni.
- Toss macaroni in the oil.
- Pour the macaroni/oil mixture into the Crock Pot.
- Add all the other ingredients.
- Cook on low for 3 hours, stirring occasionally.
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