Wednesday, April 24, 2013
SLOW BOAT TO A GREAT MEAL
THE MAC DADDY OF MAC AND CHEESE:
Now Joe makes a homemade mac and cheese that will make you wanna slap yo mamma and move to Canada, so I can't say this one is better but it's pretty darn good! We have a Hamilton Beach cooker I bought at Target for $50ish. I line it with foil and spray with vegetable oil so the macaroni doesn't burn (because slow cookers tend to have really hot sides that can burn). So, here's what you do. After prepping your slow cooker like I've mentioned above (fold foil and wrap around sides like a collar, not the bottom), simmer these items:
2/ 12 oz cans of evaporated milk
2/ 11 oz cans of condensed cheddar cheese soup (I used Campbell's)
2.5 cups water
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Again, bring all items above to a simmer in a SEPARATE POT on your stove. Then add...
2 cups shredded sharp cheddar
2 cups shredded monterey jack cheese
LET THE CHEESE COMPLETELY MELT THEN add 1 pound elbow macaroni and stir.
Transfer this mixture carefully to your prepared slow cooker (might want to put a kitchen towel over one side because it splashes and is very, very hot)
COOK HIGH FOR TWO HOURS UNTIL MACARONI IS TENDER
REMOVE FOIL "COLLAR" AND GENTLY STIR PASTA, ADDING HOT WATER AS NEEDED TO LOOSEN SAUCE CONSISTENCY. SEASON WITH SALT AND PEPPER TO TASTE. IF YOU LIKE AND HAVE ENOUGH TIME BEFORE THE HOSTS CUT YOU OFF, SPRINKLE WITH TOASTED BREAD CRUMB TOPPING.