Directions:

   After cooking the macaroni drain it and pour into a large slow cooker. Add the olive oil and butter and stir to coat the pasta. Add the evaporated milk, milk, spices, and cheeses. I don't use pre-shredded cheese because I don't like the way it melts. I prefer to buy blocks of cheese and for this recipe you can just cut it into cubes because the slow cooker will melt it for ya! 

Cook on low for 2 hours, stirring after the first hour.

Ingredients:

16 oz elbow macaroni (cooked)

4 TB olive oil

4 Tb melted butter

2 cans of evaporated milk (12 oz each)

2 C milk

2 tsp salt

1/2 tsp white pepper

4 C cheddar cheese (I prefer sharp)

2 C Velveeta cheese or American

My husband's all time favorite food is mac & cheese. This is just about the best way to make this for a crowd. My hubby also has a large family and this quickly disappears at every potluck or get together.