Found a new, easy recipe for macaroni and cheese. I love mac & cheese - all versions - as long as they are gluten free. Unfortunately the boxed versions that are GF are kind of runny and don't taste all that good. This recipe I stole from Pinterest and changed to accommodate my Celiac disease.
Start with your crock pot. Always use a crock pot liner. It makes clean up so much easier. Spray the liner - it sounds crazy, but it makes a difference.
Whisk two cups of milk, one 12 oz can of evaporated milk and an egg. Add a tsp of salt and 1/4 tsp of pepper. I didn't measure either - I just added some. Pour into the crock pot. Add a 16 oz (standard size) package of GF pasta. I used corn pasta that had a substantial shape, not tiny little shells. Add 12 oz of shredded cheese. The original recipe called for a specific kind of cheese, but I used whatever I had in the frig - I think it was Kraft Mexican blend and some about-to-get-tossed shredded white something. :)
I would say make sure the pasta is covered by either the milk mixture or cheese so it gets cooked completely. Cook on low for 3-1/2 to 4 hours. Don't cook longer than that. If your crock pot cooks "hot" then cook on low for 3 hours, then on warm for another hour.
This makes custard-like baked macaroni and cheese - not the runny, soupy kind from a box (although I enjoy that soupy kind). Next time I make this I'm adding a can of tuna. It was delicious. No photo of the finished product - I was in too much of a hurry to eat.
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