Well it looks like Meat Loaf is way out in front and I am glad because for once my favorite is winning. I guess that you guys like the meat. So to speak.But I don't want to diss mac and cheese so here is a great little reciepe from Paula Deen of the Food Network for mac and cheese to be made in the slow cooker. And since most of you guys are slow this should be perfect for you.
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally
Very creamy.
11 comments:
Paula Deen.
The butter queen.
Right you are Michael H. Fixed. Thanks.
Made the Italian Meatloaf. Delicious even though I had to leave out the cheese because I forgot that we threw ours out after the ice storm.
Have never made macaroni and cheese in the crockpot but will have to try it. Usually the crockpot is not a friend to pasta.
What really causes mac and cheese to rock hard is originality with the cheeses. For example, a mix of mild and sharp cheddar with some blue cheese or gorgonzola. Or mozzarella and provolone plus some parmesan. Mingling the different cheeses gives you a depth of flavor while still retaining the basic comfort-food properties of mac and cheese (which I think are mostly in the texture, not so much the exact taste).
Forget Meatloaf, Mac & Cheese is WASP comfort food.
I'm looking for a good scalloped potato or potato au gratin recipe.
Thanks in advance.
What if the reason you need cheering up is that you just got your cholesterol results?
Sounds good! I make it similar to this, only I use cream of mushroom soup. Makes it very creamy.
Are those actually the pictures of the meals that you made Troop?
If so, when is my invite for dindin? Would I have to go over a bridge or tunnel to get to your house?
If so, that may be a problem. I turn into a pumpkin if I have to do that.
Could you deliver?
I want the fish and chips. There is no love for the fish and chips.
There's a restaurant in NY, specifically the lower east side, which specializes in mac 'n cheese, called S'MAC. Wonder how long it can survive on that gimmick? Maybe forever. Anybody been there?
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