CROCKPOT MACARONI AND CHEESE
Tamsey
The next recipe is one that I got from Mom originally, but I have modified it. What kid doesn’t like mac and cheese? Mom sent me a recipe for crockpot mac and cheese. One day, when I was trying to be organized and ‘on top of things’ in a rushed and chaotic atmosphere, I tried it out. It was GREAT!!!! The kids loved it; I loved it; Al loved it (but he loves everything edible). I had a winner. At some time later I actually took a close look at the recipe and realized that I was not even close to the recipe. Okay. So I tried again. I slavishly followed the recipe directions. The results? I opened the crockpot to find something akin to Kraft mac and cheese from the box, almost soupy in texture. The kids thought it was fine, but I wanted the more solidified, ‘baked’ texture of homemade macaroni and cheese. So I had to go back and analyze what I had done ‘right’ the first time, that made it so good. The answer was I had left out over half the liquid (milk and evaporated milk). I have subsequenty tried to recreate my initial success……successfully. Here is my REVISED recipe for Crockpot Mac-N-Cheese.
16 oz of macaroni, cooked |
1 can evaporated milk 1/3 cup milk 5 TBL butter Salt and pepper to taste |
Mix in crockpot and cook on low for 3 to 3 ½ hours.