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
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’!
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)
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.