CROCK POT MACARONI AND CHEESE

I have had a long, wonderful "relationship" with my crock pot (actually not unlike my marriage!). That relationship is still going strong, and the reason is apparent in today's recipe. Two Way crock pot macaroni & cheese fills the bill for hearty, and easy, fall suppers. Toss everything you need to make this comfort food right in the crock pot/slow cooker. You don't even need to boil the macaroni!

This recipe doubles easily and serves 3-4 as a main dish or 5-6 as a side.

In a sprayed crock pot, put the following:
2-1/4 cups 2% milk or skim milk
1 can, 15 oz, evaporated milk
1 egg (optional but good - makes the texture like baked macaroni)
Beat the egg into the milk mixture well. Then add:
2-3 cups cheddar cheese
8 ozs (2 cups) uncooked elbow macaroni or other short pasta of your choice
Salt and pepper to taste
Optional but good: Pinch or two of dry mustard

Stir and turn on low. In 3-1/2 or 4 hours. This is one recipe, though, that needs to be turned off and served after 4 hours, or put on warm, as it tends to get dry as it sits.

When my kids ate this, they said it would be even better with the addition of a pound of lean, cooked, ground beef or turkey stirred in. Or a handful or two of diced, cooked ham. Or how about a can of diced tomatoes with hot peppers, drained?

TIPS FROM RITA'S KITCHEN:

Always use cooking spray in the slow cooker/crock-pot for easy cleanup.
Use two egg whites instead of one whole egg if you like
Try using a spicy cheese with peppers, like Jalapeno, for part of the cheese portion.
Sprinkle toasted bread crumbs on top before serving
Serve with a hearty autumn salad and crusty whole grain bread