I made Slow-Baked Macaroni & Cheese. Here's the recipe-
Ingredients
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)
1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
Directions
1. Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you). 2. Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly. 3. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes. After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender.
I really want to try that mac n cheese now. Lol. Fried green beans is easy. I make it with steak or pork. After u finish cooking your meat in the pan.....thrpw in a can of green beans. Season to taste. Somple as that
@tryinghard19@Jaxmommy81011 You ladies won't regret it! I forgot to add that I put some bacon bits in it (from the bag not the jar) and it added some great flavor to it!
Haha. Didn't notice it put savages but yes sausages Haha it was really good. We had some macs and cheese a while ago that was a four cheese blend and was like hickory seasoned I added bratwurst to it man was it awesome. @Molly
Comments
Ingredients
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)
1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
Directions
1. Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you). 2. Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly. 3. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes. After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender.
It sounds Yummy!
It was a lazy night for me.. I cook 6 days and rest on fridays. We had KFC!
I had some extra bacon bits lying around so I threw that in my mac and cheese but now I just have to try it with sausage!