My son is a teenager now and has, for the first time in his life, become a picky eater.
He loves mac-n-cheese from a box, but will not eat any kind of it that I make from scratch. Except this recipe. This one is easy enough that it's almost more like a serving suggestion than a recipe. It's tasty (though I have another version of this same recipe that I like more) and easy, and cooks in the slow cooker and makes the house smell good, so that's a bonus.
I have (foolishly) made this recipe several times and have forgotten to photograph it every time, so I apologize for the lack of pictures. I will make it again soon and will post pics then.
Picky teenager approved macaroni and cheese
What you need:
1 1/2 cups milk (I use fat-free)
1 12 oz can evaporated milk (again, I use fat-free)
3 large eggs
1/4 stick of butter, melted
1/2 pound elbow macaroni cooked for approximately 5 minutes, then drained.
1 2 pound package Velveeta, cut into chunks (I use the 2% milk Velveeta)
Salt and pepper to taste (optional)
Please note: I use fat free and low fat versions of most products if available, you certainly do not have to do the same. Feel free to substitute regular higher fat items for any of the lower fat things I use. :)
What you do:
First of all, spray the inside of your slow cooker with non-stick spray or wipe it down with olive oil (trust me on this one! You will regret it if you don't).
Combine the milk, evaporated milk, eggs and butter (and optional salt and pepper) in the crockery of your slow cooker and whisk until well combined.
Next, stir in your partially cooked macaroni, and then add the Velveeta and stir well. Place the lid on the slow cooker and turn it on high for 30 minutes.
After 30 minutes, turn it to low and cook, covered for another 2 to 2 1/2 hours, until set in the center and the pasta is tender.
Give it a stir and if you want, before serving, you can sautee some bread crumbs in butter and sprinkle over the top (my son will not eat it this way, but it does add a nice texture).
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