Yesterday I made Mac and cheese in the slow cooker.
I haven't got exact measures as I was eyeballing everything but this is at a guess
2cups of cheese
8oz cream cheese (tub)
Dash salt, pepper, & mustard
2cups of milk
Can of evaporated milk
16oz of elbow macaroni pasta.
I popped all this in the slow cooker left it alone for two hours and checked every 20 minutes after that till everything was absorbed. I added sliced tomato on top before I cooked it as I had loads to use up.
It turned out ok was nice but the pasta was sticky. I used penne pasta, picture isn't great sorry!
......
Today I made jacket potatoes with salad. But still haven't bought anything else yet.
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