Friday, November 02, 2007

All-Day Crockpot Macaroni & Cheese

It's getting to be cold outside again and that means one thing in my kitchen. The crockpot has a permanent place on the counter again. Here's a recipe I'm trying this weekend (but with gluten-free pasta). I'll let you know how it turns out

All-Day Macaroni & Cheese

The very easy ingredients
  • 8 ounces elbow macaroni, cooked and drained
  • 4 cups(16 ounces) shredded sharp Cheddar Cheese
  • 1 can (12 ounces) evaporated milk
  • 1 1/2 cups milk
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

The very simple Directions
  1. Cook Macaroni to just shy of al-dente. Spray crock pot with nonstick spray. Add cooked Macaroni.
  2. Reserve 1 cup of cheese. Add the remaining ingredients, mix well.
  3. Sprinkle the remaining 1 cup of cheese over the top, cover and cook on low setting for 5 to 6 hours then step away. It's done when the mixture is firm and golden around the edges.
  4. Do not remove the cover or stir until it has finished Cooking. *Just in case you missed that the first time*
If you're feeling adventurous, I recommend using some smoky provolone or guyere for the sprinkled cheese instead of the cheddar.

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