I'm in hog heaven this week with the arrival of my newest cookbook THE CROCKIN' GIRLS SLOW COOKIN' COMPANION. It reminds me very much of the Pioneer Woman's cookbook; lots of great pictures of the food and family and very reader friendly. I've been reading it ever since it got here and I can hardly believe some of the dishes that can be done in the crockpot. I'll definitely be trying them and sharing them here on the blog. Today's recipe is a real family favorite.
ALL-DAY MAC AND CHEESE
8 ounces elbow macaroni
4 c. shredded sharp cheddar cheese, divided
1 (12 oz.) can evaporated milk
1 1/2 c. milk
2 eggs
1 1/2 tsp. salt
1/2 tsp. pepper
In a large pot, cook the macaroni in boiling water 10 minutes or until done; drain.
In a large bowl, mix the cooked macaroni, 3 c. cheddar cheese, evaporated milk, milk, eggs, and salt and pepper. Transfer to a slow-cooker coated with non-stick cooking spray. Sprinkle with the remaining 1 cup cheddar cheese. Cover and cook on LOW for 5-6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until it is finished cooking.
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