| T O P I C R E V I E W |
| Candy C. |
Posted - Apr 17 2010 : 07:33:35 AM
I made this for the first time yesterday and it was sooo good and easy!  The recipe is from the Not Your Mother's Slow Cooker Cookbook.
1-1/2 cups skim or low-fat milk (I used whole goat milk)
One 15-ounce can evaporated milk
1 large egg, beaten
1/4 teaspoon salt
Large pinch freshly ground black pepper
1-1/2 cups shredded cheese
8 ounces elbow macaroni UNCOOKED (about 2 cups)
2 tablespoons freshly grated Parmesan cheese
Coat the slow cooker with nonstick cooking spray. Combine the milks, egg, salt and pepper in the cooker and whisk until smooth. Add the cheese and macaroni; gently stir to combine well. Sprinkle the Parmesan on the top.
Cover and cook on LOW until the custard is set in the center and the pasta is tender, 3-1/2 to 4 hours. Do not overcook or the sides will dry out and burn.
Candy C.
Farmgirl Sister #977
Go confidently in the direction of your dreams. |
| 7 L A T E S T R E P L I E S (Newest First) |
| catramsey |
Posted - May 03 2010 : 10:10:58 PM
Thank you Candy.
Cathy
Pflugerville, TX |
| PilgrimSoul |
Posted - May 03 2010 : 10:04:39 AM
Thanks for posting this! I've wanted to make mac & cheese lately, but haven't wanted to deal with making a casserole in hot weather! |
| Candy C. |
Posted - Apr 30 2010 : 10:48:09 AM
Cathy,
I used a combo of Cheddar and Monterey Jack just because it was what I had on hand.
Candy C.
Farmgirl Sister #977
Go confidently in the direction of your dreams. |
| catramsey |
Posted - Apr 28 2010 : 8:42:08 PM
What type of cheese do you use?
Thanks, Cathy - Pflugerville, Tx
quote:
Originally posted by Candy C.
I made this for the first time yesterday and it was sooo good and easy! The recipe is from the Not Your Mother's Slow Cooker Cookbook.
1-1/2 cups skim or low-fat milk (I used whole goat milk)
One 15-ounce can evaporated milk
1 large egg, beaten
1/4 teaspoon salt
Large pinch freshly ground black pepper
1-1/2 cups shredded cheese
8 ounces elbow macaroni UNCOOKED (about 2 cups)
2 tablespoons freshly grated Parmesan cheese
Coat the slow cooker with nonstick cooking spray. Combine the milks, egg, salt and pepper in the cooker and whisk until smooth. Add the cheese and macaroni; gently stir to combine well. Sprinkle the Parmesan on the top.
Cover and cook on LOW until the custard is set in the center and the pasta is tender, 3-1/2 to 4 hours. Do not overcook or the sides will dry out and burn.
Candy C.
Farmgirl Sister #977
Go confidently in the direction of your dreams.
|
| MaryLD |
Posted - Apr 18 2010 : 3:44:56 PM
I have that same cookbok, Candy. It's so great!!! I lend it out to my midwifery clients so they can learn about crock pot cooking with fun recipes. Crockpot, badge of motherhood!
~ Mary LD
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
| LakeOntarioFarmgirl |
Posted - Apr 17 2010 : 5:48:54 PM
Ooooo I am definitely making this tomorrow!!! Mac and Cheese is one of my comfort foods, and in the crock pot, it can't get much better than that!
Thanks for sharing Candy!
Brenda
FarmGirl # 711
Nothing we achieve in this world is achieved alone. It is always achieved with others teaching us along the way. Lee J. Colan
http://theviewfromhere-brenda.blogspot.com/ |
| sw80689 |
Posted - Apr 17 2010 : 08:52:17 AM
Candy-this looks really good! I have never seen a recipe for mac-n-cheese in the slow cooker. My sons love mac-n-cheese, I am going to try it this weekend. Thanks for sharing:)!!! Love new recipes.
Blessings,
Sharon
Farmgirl Sister #1393
*We are all angels with one wing, the only way to fly, therefore is to embrace one another* |
