AND NOW…Crockpot MAC & CHEESE

September 27, 2012 Mid-Week Mixers 0

GET READY TO PARTY…BECAUSE HERE’S THE TRISHA YEARWOOD MAC & CHEESE THAT MAKES THE BARBEQUED CHICKEN A HEARTY PARTY DISH…Whether or not you’ve got game, this combo can’t be beat

MID-WEEK MIXERS by Naomi Blackburn – For more of Naomi’s great recipes follow http://thepubandgrubforum.blogspot.com

Tricia Yearwood’s Crockpot Mac & CheeseĀ 

I LOVE THIS MAC AND CHEESE! I am always so nervous about using my crock pot to cook pasta that I don’t due it frequently, but I will do this at a drop of a hat. This recipe goes together easily and requires no supervision, so I can focus on other dishes in my sofa tailgating. It is always partnered with Tricia’s Barbecued Chicken, which I will be featuring on The Pub and Grub. They are just good eatin’!

Ingredients:

8 ounces cooked elbow macaroni

One 12-ounce can evaporated milk

1 1/2 cups whole milk

1/4 cup (1/2 stick ) of butter, melted

1 teaspoon salt

Dash of pepper

2 large eggs, beaten

Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

Directions:

1) In a large 4-quart crock pot very liberally sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.

2) Sprinkle the reserved cheese over the top of the mixture.

3) Cover and cook on low heat for 3 hours and 15 minutes.
Note: If you don’t have a crock pot, grease a 9-by-13-by-2-inch pan with cooking spray, add the mixture and bake at 350 degrees F for 50 minutes.

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