Last week-end was hot. And humid. And busy.
I had just gotten home from a trip to town and was putting away bags of groceries…
And several garage sale treasures…
And 4 dozen rolls of toilet paper…
And purple plates and napkins for graduation…
When Angel Girl reminded me that the older kids had a Youth Group Hot Dog roast that night.
And they needed to bring something to share.
In my weariness I sheepishly offered, “A bag of chips?”
I guess not.
I closed my eyes and frantically searched my tired brain cells for any sign of inspiration.
It was a blank slate.
No wait – wait – I think I have it – there it is – yes – it came to me – mac and cheese in the crock pot.
So what if we had never made it before. I found the recipe in my Taste of Home Slow Cooker Cook Book, handed it to Angel Girl and went to the couch with a large glass of ice water.
Sometimes it’s nice to have a teen in the house. 🙂
She made it.
She brought it.
The kids devoured it.
1 – 16 ounce package elbow macaroni
1/2 cup butter, melted
2 eggs, beaten
1 – 12 ounce can evaporated milk
1 – can condensed cheddar cheese soup – 10-3/4 ounce (we substituted cream of mushroom)
1 cup milk
4 cups shredded cheddar cheese
1/8 teaspoon paprika
Cook macaroni according the package directions and drain. Place in a large bowl and toss with the melted butter.
In a bowl combine the eggs, evaporated milk, soup, milk, and three cups of cheese. Pour over the mixture and stir to coat.
Pour everything into a 5 quart slow cooker and cook on low for 4 hours. Sprinkle with remaining cheese and cook 15 minutes longer.
Sprinkle with paprika. (We forget this step – the kids never noticed.)
Although the cheddar cheese would have added even more cheesy goodness – the mushroom soup was tasty and the teenagers didn’t seem to mind.