mAc AnD cHeEsE!!!
this was too simple and must happen again and often
this is my new
sorta-gotta-plan-ahead-but-i-SO-don't-feel-like-cooking-tonight-and-gotta-keep-cfer-happy...
meal
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| the ingredients |
THE INGREDIENTS:
1 1/2 cups skim/low fat milk
1 15oz can evaporated skim milk (i could only find 12oz cans of not specific skim/whole milk, and it worked out just fine, i just used a splash more regular milk)
1 large egg, beaten
1/4 tsp salt (who measures that???)
large pinch freshly ground black pepper (ditto)
1 1/2 cups shredded medium or sharp cheddar cheese (i used about 2 cups....)
8 oz elbow macaroni (about 2 cups)(i used rotini and they came out tender and delicious.)
2 tbsp freshly grated or shredded parmesan (i didn't have any around)
p.s. coat the slow cooker with nonstick cooking spray
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| the uncooked mix doesn't even fill my cooker half-way |
basically, stir it all up in the pot (mix the wet stuff up first) and cook on low for 3 1/2 - 4 hours. i found i was done in the 3 hour range and i started to get crunchy crust sides, which was tasty - but could easily turn to burnednottasty --- i was using my big slow cooker. this could have definitely fit it all in my small one and then the time probably would have been more accurate.
it didn't come out stringy gooey cheese that can be sooo good, but it was very creamy and felt more like real food, not a way to get away with eating what you know is basically cheese soup. i think its the kinda-baked aspect?
tons.of.leftovers.
and, unlike boxed mac and cheese, which is totally gross reheated... this is still super delicious! i forgot to take a "done" picture so this is actually a re-heated bowl of delight. i think i will add some kind of vegetable - broccoli maybe - and old bay next time. i'll also be playing with the cheeses, maybe sprinkle feta on top, with some spinach. and tomato! mmmm. favorites! mac and cheese is so versatile!
how do you mix up your mac?
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| perfect for communal mac and cheese! |
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