Crockpot Macaroni & Cheese
12 oz can evaporated milk
2 cups milk
1 lb elbows
1 lb cheddar cheese (shredded)
salt, pepper, garlic and onion powder to taste
1/3 cup butter
Spray crockpot with nonstick cooking spray. In a large bowl, beat eggs with both milks.
Place UNcooked elbows and cheese into crockpot. Pour egg/milk mixture over and mix well. Cover and cook on LOW for 3 hours (this is one that can't cook all day). You need to be very careful with this - it will overcook and become a mushy mess.
And here is what I'm fixing for dinner on Friday.
Macaroni & Cheese
2 cups uncooked elbow macaroni
1/4 cup margarine
1/4 cup flour
1/4 tsp Worcestershire sauce
2 cups milk
8 oz shredded sharp Cheddar cheese
Preheat oven to 350*.
Cook macaroni as directed on package; al dente is usually best.
Melt margarine in a sauce pan over low heat. Stir in flour, worcestershire sauce and salt/pepper to taste. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese cooking until cheese is melted.
Drain elbows. Gently stir macaroni into cheese sauce. Pour into 2 qt casserole - baked uncovered for 20-25 minutes or until bubbly.
I will be making a double of this recipe for my family of six.