Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, December 18, 2012


1 1/2 cups dry elbow macaroni
1 1/2 tbsp soft tub margarine made with olive oil
6 to 8 ounces (depending on how much you like cheese) Velveeta cheese, sliced thin
2 cups fat-free milk
1 cup (8-oz) fat-free evaporated milk
salt to suit your taste, if desired
freshly ground black pepper, if desired

Lightly spray a crockpot or slow cooker with nonstick canola oil cooking spray.

Combine the macaroni and margarine together in the bottom of the sprayed cooker; sprinkle with salt, if using.  Layer the cheese over the macaroni.

Combine the two milks and pour over all.  Sprinkle a couple grinds of pepper over all, if desired.

Place lid on cooker and cook on high 3 to 4 hours or until macaroni reaches desired tenderness.

NOTE: This is a free stock photo and not a true representative of this dish.

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