• 1 package (16 oz) macaroni
• 1 tablespoon of vegetable oil
• 1 (13 oz) can of evaporated milk
• 1 1/2 cups milk
• 1 teaspoon salt
• 4 cups shredded sharp Cheddar cheese
• 1/2 cup melted butter

1. Cook macaroni in boiling salted water, following package directions. Drain well. Grease bootom and sides of 3 1/2 to 5-quart crockpot. Toss hot macaroni in slow cooker with the vegetable oil then add all remaining ingredients. Stir gently to combine then cover and cook on LOW 3 - 4 hours, stirring occasionally.

I made this for Thanksgiving last year and it was really good!