Friday, January 06, 2006

Slow Cook Mac & Cheese

After yesterday's post on Mac & Cheese I went looking for a slow cooker recipe that sounds good. Not only does this one sound good it's super easy.

1/2 pound elbow macaroni
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Coat the inside of the slow cooker with cooking spray.
2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.
3. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.

A recipe like this calls for good Cheddar Cheese too. I recommend the Tillamook brand. Start in the morning when you wake up and it should be ready by halftime of the first playoff game. (Go Seahawks!)

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