MACARONI AND CHEESE

I love cooking in my crock pots! They are wonderful. They do a job that I don't want to do. I just dump in my ingredients and after a few hours I have a delicious meal or at least a piece of a meal. This week I was really busy trying new dessert recipes for the 4th of July. I made some red, white, and blue meringues that were very tasty and some baked s’mores that were awesome! Unfortunately neither of these could be cooked in the crock pot. Maybe I'll try the s’mores in the crock pot next week. So my recipe of the week is an old favorite of mine macaroni and cheese. I have made it before in the crock pot but never with uncooked noodles so I decided to give it a try. My results were mixed. The mac and cheese initially gave me that warm fuzzy feeling that makes you think hmmmm! This is really good! But then it left much to be desired as leftovers. When it was reheated the noodles became tough and the cheesy sauce disappeared.  I think it would be great if you could eat it all in one setting like for a potluck dinners or large family gatherings. Here is the recipe in case you want to try it. I will be making it again but I will cut the recipe in half so as not to have leftovers.

                                                  

 INGREDIENTS:

2 cups of uncooked macaroni

2 cups of skim milk

1  12oz. can of evaporated milk

1 egg

1 tsp. of salt

¼ tsp. of pepper

1 ½ cups of grated sharp cheddar cheese

DIRECTIONS:

Spray the crock pot with Pam. Place the uncooked noodles in the crock pot. Whisk together the milk, egg, salt and pepper and pour over the noodles. Add the cheese and mix gently. Cover and cook on low for about 3 ½ hours or until the noodle are soft. Serve immediately.

                

Here are my other desserts that went over real well for the 4th of July. I'll be happy to post the recipes if anyone is interested. Have a great week. 

Red, White, and Blue Meringues   

Baked S'mores