Tuesday, November 11, 2014

Easy peasy and oh so cheesy

Hi again!  How's your week been so far?  It's about to get colder here in the midwest with a predicted temperature of 36 degrees for tomorrow morning.  For those of you that are lucky enough to celebrate winter, you know the season is coming for warmer coats, furry boots, snow shovels and gloves you can text in.  I can't complain - winter is always so magical and while  I always love that first snowfall of the year, my fingers crossed that it doesn't come tomorrow.

Something about the cold weather makes me want to hibernate with a warm blanket and Netflix.  Maybe you can relate?  After a long day at the office, the last thing you want to do is burn the midnight oil in the kitchen when it's already dark outside.  I mentioned in another post about my love of the snow cooker, I mean slow cooker, and while we're on the topic of winter, now is the perfect time for more slow cooker meals.  Come home from work, throw everything in the slow cooker, run some errands or go to you favorite workout class, come home to dinner waiting for you and your family.  The perfect avenue for making a meal when all you want to do is burrow in a blanket.

I've heard rumors that macaroni and cheese could be made in the slow cooker, but I was extremely skeptical.  Could that really be true?  Can you really make macaroni and cheese in the slow cooker?  After all, macaroni and cheese is comfort food at it's finest.  I played around in the kitchen and tweaked a few recipes I'd found online.  This recipe isn't the healthiest, but the calories have been lowered by using skim milk and low-fat cheese.  That's comfort food at it's finest.

If my kitchen walls could talk: When stirring the macaroni and cheese mixture, make sure to fully scrape the bottom of your slow cooker to avoid burnt spots.  Not a fan of parmesan?  Top with mild cheddar for a more traditional mac and cheese.

Slow Cooker White Cheddar Macaroni and Cheese, adapted from A Whisk and a Prayer


1 1/2 cup skim milk
12 oz can fat-free evaporated milk
3 large eggs
16 oz light sharp cheddar cheese, shredded
1/2 tsp salt
1/4 cup butter, melted
16 oz brown rice pasta, uncooked
1/2 cup parmesan, shredded

1. Spray the inside of slow cooker with non-stick cooking spray.  Combine skim milk, evaporated milk, eggs, shredded cheese and butter in the bottom of the slow cooker.
2. Add pasta to slow cooker, stir to combine with sauce mixture, top with parmesan cheese.
3. Set slow cooker to cook on low for 4 hours.  Stir mixture after 45 minutes of cooking to ensure all noodles cook evenly making sure to scrape the bottom of the pan.  After 3 hours, check mixture as it may be finished at this time depending on the temperature of your slow cooker.  Enjoy!

What's your favorite comfort food? 

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