Crockpot Mac and Cheese
- 1 1/2 cups milk
- One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling)
- 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
- 3 large eggs
- 1/2 tsp salt
- 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
- 1/2 pound elbow macaroni or mini penne tubes, cooked and drained (cook them for about five minutes until tender but not completely cooked)
- Freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
Spray crockpot with nonstick spray. Combine the first 5 ingredients in the crockpot and whisk until smooth. Add the shredded cheese, macaroni, and black pepper next. Coat evenly with a spatula. Now sprinkle the parmesan cheese on top! Cook on HIGH for 30 minutes then reduce temp to LOW and cook for 2 to 2 1/2 hours or until the center is set and the pasta is tender. The pasta may sit for 30 minutes before serving on the KEEP WARM setting!
Sounds so yummy!
Roasted Balsamic Mushrooms and Green Beans
- 8 oz. mushrooms, sliced in 1/2 inch slices
- 1 lb. fresh green beans, preferably thin French style beans
- 1 1/2 T olive oil
- 1 T balsamic vinegar
- salt and fresh ground black pepper to taste
Time to start cooking! Add comments if you have different ways of cooking or extra things you add! I would love to hear back from you guys!