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Post by StressedOut on Jun 22, 2013 10:11:29 GMT -6
This is an ooey gooey out of this world macaroni and cheese and it's so easy to make!
Cook time: 3 Hr Prep time: 20 Min Serves: 8 Ingredients
16 oz uncooked elbow macaroni
1 stick butter or margerine, cut into slices
4 c grated sharp cheddar cheese or I use 16 oz velveeta cheese that I cube in 1 inch cubes and 2 cups of cheddar cheese
3 eggs, beatenI omit the eggs[/b]
12 oz canned milk
1 1/2 c whole milk
1/2 tsp salt (I omit the salt when using velveeta)[/b]
1 c whole milk
1/2 tsp dry mustard
1/2 tsp black pepper
Directions
1. Boil the macaroni in a 4 quart sauce pan in plenty of boiling water until tender, about 7 minutes. Drain. I cook the pasta al dente done but not soft
In a medium saucepan, mix butter and cheese. Stir until the cheese melts. I just add my cheese to the hot macaroni gentlly mixing In a slow cooker, combine cheese/butter mixture and add the eggs, canned milk, salt, milk, mustard and pepper and stir well. Then add well drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.[/size][/font]
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