Who doesn't love macaroni and cheese? Even more than that, who doesn't love one pot dishes that you don't need to tend to? Hooray for crock pot meals!Ingredients:
2 cups of dry elbow noodles
2 cups of skim milk
12 oz can of evaporated milk
1 can of Campbell's cheese soup
1 egg
1 cup shredded cheddar cheese
1 cup shredded Monterrey jack cheese or Swiss (something not cheddar)
1 tsp salt
1/2 tsp pepper
Directions:
Spray crock pot with cooking spray.
Wisk together egg, milks, and cheeses, then add dry pasta.
Cook on low for about 3 hours keeping an eye on it and stirring once or twice for good measure.
If it bakes too long, it can get dry. Its definitely a different kind of mac and cheese texture, but so delicious!
This looks delicious!
ReplyDeleteOh, it IS! It makes about 4-6 good sized servings (depending on how "healthy" your serving is. lol) and we gobbled it right up.
ReplyDeleteThis is similar to one I've made minus the cheddar cheese soup, but I'm intrigued about adding that to the ingredients. Thanks for sharing!
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