It's been way too long since my last post and I'm ready to get caught up with y'all. We have been so busy the first part of this year with traveling around. Most places we have been did NOT have phone service and no internet. At this time we are in Morgan Hill Ca at a Thousand Trails Park but we are leaving here next Tuesday headed to Yosemite Lakes to visit The Yosemite National Park. I hear from our friends who are already there, that there is NO phone service and NO internet there either. They also tell me it has been snowing and a winter mix has been falling this week. I sure hope it's gone for our trip up next week.
Getting right to our recipe of the day...
Crock pot Mac and Cheese. Since our friends mentioned snow and sleet, this just sounded so good for a cold day staying inside while it's so nasty outside.
Crockin' Mac and Cheese
Ingredients
Cooking oil spray
1 lb Velveeta cheese
1 lg bag of cheddar cheese
2 c. skim milk12 oz. can evaporated milk
1 egg
1/2 tsp. salt
1/4 tsp. pepper
Spray the crock of the slow cooker or if using a slow cooker liner, spray the bag well.
In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the slow cooker.
Add cheese and uncooked macaroni. Stir gently to mix.
Cover and Cook on Low and for 3-4 hours, or until the custard is set and the macaroni is tender.
NOTE: Do not cook more than 4 hours, or the sides will begin to dry out.
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If you have a recipe you would like to share please do share it with us. OR if there is a recipe you would like to see on my blog, just let me know and I would be glad to post it for you.
Thank You for stopping by. Until next time Happy Cooking!
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