Sunday, April 3, 2011
Slow Cooker Sunday: Mac and Cheese
Tonight's slow cooker meal was a definite winner...despite mixed reviews from the website. I started getting a little nervous the more I read, but after sticking to the recipe, but shortening the cook time, we ended up with a great "non-chicken" dinner. I ate it with a green salad and was completely full after 1.5 servings. Macaroni and Cheese Ingredients: 1/2 pound elbow macaroni 4 cups shredded chedder cheese 12 oz can of evaporated milk 1 1/2 cups of milk 2 eggs 1 tsp. salt 1/2 tsp. ground pepper Directions: Spray the inside of the cooker with non-stick spray. In a large bowl, beat eggs with evaporated milk and regular milk. Mix in un-cooked macaroni and 3 cups of shredded chedder cheese. Transfer to slow cooker and sprinkle remaining 1 cup of chedder cheese on top. Cook on low for4-5 hours. Do not stir or remove lid when cooking. *I forgot to add the salt and pepper to the ingredients so I just sprinkled a bit on before eating.