1 16 oz. pkg. macaroni
1 tablespoon vegetable oil
1 12 oz. can evaporated milk
1 1/2 cups milk
1 teaspoon salt
4 cups shredded sharp Cheddar cheese
1/2 cup melted butter

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.

I like to add a little more cheese about 30 minutes before ready to eat.

Hint: What I like to do is use the crockpot liners instead of greasing the crockpot. This makes for easy cleanup.