Slow Cook Macaroni and Cheese

We're all in need of comfort food and macaroni and cheese is one of the ultimate comfort foods.   This is a comfort food that can be put in the slow cooker in the morning, and is ready to serve for dinner. Here is a simple recipe that is so delicious.    

Ingredients:  1/2 pound elbow macaroni, 4 cups shredded Cheddar cheese, 1 (12 fluid ounce) can evaporated milk, 1 1/2 cups milk, 2 eggs, 1 teaspoon salt, 1/2 teaspoon ground black pepper

Directions:  Coat the inside of the slow cooker with cooking spray.  In a large bowl, beat eggs with both the fresh and evaporated milk.  Mix in uncooked macaroni and 3 cups of the shredded cheese.  Transfer to your slow cooker and sprinkle remaining cheese on top.

Cook on LOW for 5-6 hours.  Don't stir or remove lid while cooking.

Enjoy the goodness!

Four Ingredient Macaroni and Cheese in the Slow Cooker

  This ideal comfort food is quick to fix and cooks in the slow cooker.

The recipe below makes 6 servings. Here's all you need to make this dish for supper tonight.

1 1/2 cups dry macaroni

1 teaspoon salt

1/2 lb. sliced Velveeta cheese (I grated extra to put on top)

1 quart milk

Combine macaroni, butter and salt in slow cooker.  

Layer the cheese on top.

Pour in the milk.

Cover and cook on high for 3-4 hours or until macaroni is done.

*Your kids would love to help with this recipe.  Let them measure and pour.  Won't they be proud to see the result?

**Modify ingredients portions if you need more or less portions

Comfort Food in your Slow Cooker

Photo Brown Eyed Baker

Crock pot Macaroni & Cheese has never been so simple.  My cold weather go to meal that warms the soul (and leaves you craving more!)

Five Ingredients.  Four Hours.  One Crock pot.

Combine 1 1/2 cups dry elbow macaroni, 3 tablespoons butter, 1 teaspoon salt, 1/2 sliced Velveeta cheese, in your slow cooker, layering the cheese on top.  Pour in the ilk.  Cover and cook on high 3-4 hours or until the macaroni is done.  

Now THAT"S a Happy Tuesday!

*Happy Anniversary to my loving husband

"Hug in a Dish"

Erica Hill, the new weekend anchor of the  NBC Today Show recently showed a recipe her family has named, "Hug in a Dish".  I have always been a fan of macaroni and cheese and the dish looked like one I needed to try out in my kitchen.  The recipe makes a 13 x 9 pan so it's enough for a few people.  I tried it out on my family this week and we loved it.  The blend of sharp cheddar and the mild flavor of Gruyere gives it exceptional flavor.  The toasted breadcrumbs on top adds nice crunch and texture.  It's a great dish for the weekend.  If you aren't a huge fan of grating cheese yourself, you can purchase the cheese preshredded or simply cut into small cubes.  Works just as well.  

Ingredients:

1 -2 lbs. fusilli pasta
4 tablespoons unsalted butter
4 tablespoons flour
1 1/2 - 2 cups milk at room temperature (2% is best)
10 ounces extra sharp cheddar cheese (grated or cut into small cubes)
10 ounces Gruyere cheese, cut into small cubes or grated
3/4 teaspoons paprika
1/8 - 1/4 teaspoons ground pepper
1/2 - 3/4 cups bread crumbs

Preheat oven to 375 and lightly spray 13 x 9 pan with cooking spray.

Cook and drain pasta according to package.
In heavy saucepan, over medium heat, melt butter, constantly stirring.  Once liquefied, it should look creamy.  Don't let it turn brown.  Add flour and blend mixture together, using a large spoon or whisk.
While whisking, slowly add about 1/2 cup of milk to mixture.  Once blended, add about 1/3 of the cheese.  Stir until cheese melts.  Keep stirring so cheese won't burn.  Add spices, then more cheese and milk in batches.

Once cheese mixture is melted and delicious, add cooked pasta to the cheese and mix well.  Pour into the 13 x 9 baking dish, top with bread crumbs and bake until the crumbs are golden and cheese is bubbling...for about 20-30 minutes.