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1 large box elbow macaroni, cooked and drained
2 Tbsp vegetable oil
2 sticks margarine
1 large can evaporated milk
1-1/2 cups milk
1 large onion, finely chopped
3 cups shredded Cheddar cheese, divided
1 can Cheddar cheese soup
Oil the crock pot. Mix all ingredients, using only half of the grated cheese. Put mixture in crock pot and sprinkle remaining cheese on top. Cook on low for 4 hours.
|Jennifer Mathes, Ph.D.|