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.

1 comment:

Joni Barnwell said...

Thanks Jaclyn for another recipe!! You are really helping me to stay on top of dinner and not have it be the worst part of my day.
I wanted to ask you if you knew they now have slow cooker liners. These are fantastic because you don't have to clean your slow cooker!!! Just wanted to let you know!!!


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