Slow Cooker Macaroni and Cheese

I hope you are having a nice weekend so far. Its kind of cloudy here today, but the house is open and it is very nice way to have a morning.
I know I don't share recipes very much but there are times when I find one that I think is outstanding. I thought I would share this one with you.

One of my sons asked me the other day could I make home made macaroni and cheese? I had all of the ingredients just not the know how. Its not something I make. I found this lovely recipe for Slow Cooker Macaroni and Cheese.

Slow Cooker Mac 'n' Cheese Recipe

This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for second helpings of this slow-cooked mac & cheese. —Bernice Glascoe, Roxboro, North Carolina

TOTAL TIME: Prep: 15 min. Cook: 3-3/4 hours YIELD:10 servings

Ingredients

• 1 package (16 ounces) elbow macaroni
• 1/2 cup butter, melted
• 4 cups (16 ounces) shredded cheddar cheese, divided
• 1 can (12 ounces) evaporated milk
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 cup 2% milk
• 2 large eggs, beaten
• 1/8 teaspoon paprika

Directions

• 1. Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low 3-1/2 to 4 hours or until a thermometer reads at least 160°.
• 2. Sprinkle with remaining cheese. Cook, covered, on low 15-20 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings. 

 

Of course I have to tell you what I changed. I used sharp Cheddar cheese. I also didn't have any evaporated milk. I had whole milk so I just used that. I did have the can of soup which surprised me, but as I was making it I thought it might be nice to add a can of celery soup or cream of mushroom sometime. When it is the first time I have cooked it I do try to adhere to the original recipe. I also added a half of teaspoon of ground mustard. I was feeling pretty anxious when I put it in the crock pot because it was so liquid. I shouldn't have worried because when I checked it, it was perfect just the way macaroni and cheese should be.

Once a week lately I have been putting chicken breasts in my slow cooker and I put a can of Rotel tomatoes and then the chicken breasts on top, I sprinkle the chicken with two packs of taco seasoning. I should make my own, but it is so nice having those little packets.  Cook them for five hours on high and then shred it. I have it on hand for tacos, burritos, fajitas, chicken salad and since the boys around here like meat they put this chicken in the macaroni and cheese. I noticed that every couple of hours that night the boys would come down and fill a plate. That was after dinner.

 

I am working outside so much right now, it is easy to have these kinds of meals on hand. This time of year I start my Fourth of July cooking sessions. I start trying new recipes I might want to use then. I think that this Macaroni and Cheese recipe would be one I might use as a side dish with the hamburgers and hot dogs. 

Now I should get outside and do some of that outside work. We are supposed to have a week of over 100 degree days starting next week. I need to get as much outside work done as I can before then. My little garden of tomatoes and peppers loves this hot weather. I am still keeping my fingers crossed for an ice age.

Have a lovely day,
~Kim~

I loved this so much, I just had to share it here.

“Sunday, January 27, 1884. -- There was another story in the paper a week or so since. A gentleman had a favourite cat whom he taught to sit at the dinner table where it behaved very well. He was in the habit of putting any scraps he left onto the cat's plate. One day puss did not take his place punctually, but presently appeared with two mice, one of which it placed on its master's plate, the other on its own.”
― Beatrix Potter, Beatrix Potter's Journal