Thursday, October 10, 2013

Crocktober Recipe: Ms. Books' Cheddar Cheesy Mac-n-Cheese

At the beginning of the month I promised to share 4 BRAND NEW crockpot (aka slow cooker) recipes with y'all. This week I have 2 recipes to share, one is a family favorite and the other is a new recipe I just tweaked.
Today, I'm sharing a tried and true family favorite.... Ms. Books began cooking when she was 9 and this was her first official meal she ever planned. We adapted it from an old recipe book and Ms. Books has proudly shared it with friends and family. And now we share it with you....

Ms. Books' Cheddar Cheesy Mac-n-Cheese
8 oz. elbow macaroni, cooked
3 cups shredded cheddar cheese (we love extra sharp!)
1 1/2 cups milk
2 eggs, beaten
1/4 cup butter, melted
1- 12 oz can of evaporated milk
Salt and pepper to taste

While you're cooking your macaroni, grease your crockpot- either with some shortening or spray it liberally with cooking spray. Add all ingredients to crockpot and mix lightly. Cook on low for 3 1/2 to 4 hours. Just before serving, sprinkle a bit of extra cheese on top, turn the crockpot off and let sit for 10 minutes while you finish getting dinner around.

Side Note: Instead of adding salt and pepper we tried a new seasoning we just picked up at Trader Joe's: 21 Seasoning Salute (man, that is some yummy good stuff! We're putting it on everything right now!)

Now for a few pointers- first off, 8 ounces of macaroni doesn't look like a lot.... the first time we made this recipe we used 16 ounces and doubled it.... the amount it made was HUGE! As in- way too much even for a growing family of five to finish off with two days of leftovers. I shared with the neighbors and then shared some more. My suggestion is this- if you're feeding a crowd of ten or more, double it, otherwise just go with the recipe as stated. 2nd tip- you'll see from the picture that I use a crockpot liner for this recipe. Now, I'm pretty stingy with these liners, using them only for the messiest most difficult to clean up after crockpot recipes and I gotta share- this recipe is one of those. The sides will bubble and cook and cook and cook forming a crust and it will require much soaking in hot soapy water and even more elbow grease. Do yourself a favor and put in a liner. And yes, I do spray the liner with cooking spray- I want to get as much of this gooey goodness out of the pot and onto the plate!
Also- you can sub in other cheeses with this recipe. We love the bite of a good extra sharp cheddar but you could use colby jack or mozzarella or a mixture of your favorites.

My family loves this served up with a side of sausage- we've done links, patties, grillers and brats.... they love it all. 
For this week's meal we also added thick slices of homegrown tomatoes and pulled out a jar of our very own Wagner Dill Pickles.


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