Crockpot Macaroni and Cheese

This is the LAST recipe from Easter (finally!!) If you have ever hosted a big meal I am sure you can commiserate with me about how difficult it is to cook so many things in 1 oven when everything needs a different temperature, cook time, etc. Not to mention there is just so much space in the oven! I love baked macaroni and cheese but really couldn't handle the thought of putting one more thing in the oven. Therefore I turned to my trusty crockpot. I found this recipe and thought I'd give it a try. It was pretty good. I used a 6 quart crockpot even though the recipe called for a 3.5-5 quart pot. If I were to make this again in my 6 quart crockpot I would cut it down to 2-2.5 hours. I put it in for 3 and it was a little dried out. I feel this was more a result of my crockpot and less a result of the recipe, so therefore would just adjust the time. Even with that fact it was still pretty good, I mean it's still macaroni and cheese right?!

Ingredients:

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

Preparation:

Cook macaroni in boiling salted water, following package directions. Drain well. Grease bottom 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 for 3 to 4 hours, stirring occasionally.