I know I’m not the only one who is happy it’s FRIDAY! And here in the Southeast, it’s a perfect Fall Friday. Cool start to the day, promising to be sunny and breezy…. This is the time of year when crock pots get dusted off (if they were even put away during the summer) and the slow cooking gains popularity again. So today’s recipe is a favorite comfort food, crock pot style.
CROCK POT MAC-N-CHEESE
16 oz box of macaroni
3 cups sharp shredded cheese
Small block of Velveeta cheese
1 can evaporated milk
1 cup milk
1/3 c. melted butter (optional)
Salt and pepper to taste
Boil water in a large pot; add pinch of salt and macaroni. Beat eggs, canned milk, and regular milk together in a very large bowl. Add drained macaroni and all other ingredients (except Velveeta cheese) to bowl and mix; reserve some shredded cheese for topping. Pour a portion of the mixture into a crock pot; cut some Velveeta cheese slices and place on top, then pour remaining mixture in the crock pot. Add some shredded cheese on top and sprinkle with paprika to give it a crust look. Cook on low setting in covered crock pot for 3-4 hours.
*Leahs’ tips: I cook mine for 3 hours. I think in my pot it would burn if I cook it for 4 hours. I also do two layers of the Velveeta instead of one (pasta, Velveeta, pasta, Velveeta, pasta, shredded cheese and paprika).
(Unfortunately I do not have a source for this recipe. It was included in a cookbook we compiled in the office building where I worked a couple of years ago, but it was not credited to anyone.)
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The judgments of the LORD are true and righteous altogether.
Yea, than much fine gold;
Sweeter also than honey and the honeycomb.
And in keeping them there is great reward.