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Monday, November 5, 2012

Meatless Monday: Crockpot Macaroni and Cheese

Since heading back to work full time, I'm always looking for a meal I can throw together Sunday to reheat for lunch or during the week. I'm weird about crockpot cooking and I'm always afraid if I'm going to not be home to watch it, it will blow up and start my house on fire. Yes, I'm admitting I'm a bit of a freak. 

When I saw this recipe on Pinterest, I was intrigued and a little suspect.  It is super easy to assemble and basically you fix it and forget about it for 3.5-4 hours. And we all know, homemade mac and cheese is a labor of love and takes time. This recipe is not your typical creamy mac and cheese ... it's more southern style and custard-like. If that's not the way you like it, this isn't your recipe. We loved the recipe and I will probably make this again as we usually have all the ingredients on hand. 


Crockpot Mac & Cheese

Cooking oil spray
2 cups skim milk
1 (12 oz.) can evaporated milk
1 egg
1 tsp salt
1/4 tsp. pepper
1 1/2 cups pre-shredded sharp cheddar cheese
2 cups uncooked elbow macaroni
Dash of hot sauce


Spray the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot. Add cheese and uncooked macaroni. Stir gently to mix.


Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. Add a few shots of hot sauce to your tasting (Do not cook more than 4 hours, or the sides will begin to dry out).

Follow me on Pinterest! This board is featured on my Things I've Made from Pinterest board.

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