Crockpot Macaroni and Cheese
The Sunday Dilemma.
What to eat for lunch on Sunday? This is the question the plagues many of us every week. We, the church-loving, penny-pinching, got-a-lot-of-kids-to-feed moms need something appetizing and filling to be ready and waiting for us when we burst back in the door after Sunday worship services.
Today’s recipe can solve this problem once every month or two without getting old. Macaroni and Cheese, the standard crowd-pleaser, is a little different to prepare but is still its yummy self in the crockpot.
Crockpot Macaroni and Cheese
2 c. dry macaroni
1 can evaporated milk (it can be evaporated skim milk if you are watching the fat calories)
1 1/2 c. milk
2 eggs
4 c. shredded cheddar cheese, divided (sharp)
1 t. salt
1/2 t. pepper
No need to cook the macaroni! Hooray! In a large bowl, combine both milks, the eggs, 3 c. of the cheese, salt and pepper.
Now spray your crockpot with cooking spray. Set on LOW. Add the macaroni to the milk mixture and put it all in the crockpot. Top with the remaining 1 c. cheese.
Cook for 5-6 hours on low.
vegetable. Asparagus truly is special, readers — it loves the cold winters and pops up in the springtime, the first vegetable a gardener gets to enjoy from his own piece of the earth. Now, I know that asparagus is something of an acquired taste, truthfully it is one that I am just starting to acquire myself. When it’s nice and tender, not too tough and woody, that’s when I like it best. Look for thin, bright green stalks with small heads and you can’t go wrong.
Enjoy!
(By the way — what a handy recipe to take to potlucks and other dinners!) For large families or crowds, increase everything by half or double the amounts.
May 6th, 2008