Sunday, April 20, 2008

The Macaroni & Cheese Project: Recipe 003

When I was in Tennessee, I had this fabulous and macaroni and cheese made in a crock pot. I've tried emailing the lady who made it for her recipe, but to no avail. So, I did some searching and it seems like the ingredients for crock pot macaroni and cheese is basically the same throughout various recipes.

I must have a super-powered crock pot because after 5 hours, it was nearly burnt around the edges and a little dry. I suggest 3-4 hours.
Here's the recipe.

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with nonstick cookingspray. Add the remaining ingredents, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low settingfor 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

Easy. The most difficult step was boiling and cooking the noodles!

Dry and chunky. I blame this on my crockpot. I think if I shut it off around 3-4 hours, it would have been a lot creamier.

Again, with only 1 cheese, it's a bit on the bland side. Salt helped.

This gets dry once reheated. A small dot of butter is required to get the creaminess back.

I'm indifferent on this one. I would like to retry it with the shorter time on the crock. I give this recipe 3 out of 5 stars.

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