I don’t know what it looks like outside where you are but it looks like this outside my window.
“Oh the weather outside is frightful…”
Because in NC everything shuts down during the threat of any kind of precipitation, we are spending the day inside so I thought I’d cook my favorite comfort food recipe for the family.
TRISHA YEARWOOD’S SLOW COOKER MAC AND CHEESE
Ingredients
8 oz cooked elbow macaroni, cooked only half the time on the box
1 (12 oz) can evaporated milk
1-1/2 cups whole milk
1/4 cup butter, melted
1 tsp salt
Dash pepper
2 large eggs, beaten
2 (10 oz) bricks sharp Cheddar cheese, about 5 cups grated
Dash of paprika
Instructions
- Spray a 4-quart slow cooker with cooking spray and add macaroni, evaporated milk, whole milk, butter, salt, pepper, and eggs.
- Stir in all but 1/2 cup of the cheese.
- Sprinkle the remaining cheese and paprika on top.
- Cover and cook on LOW for 3 hours and 15 minutes.
My family loves this recipe! It’s not on my keto diet but I may have to sneak a bite 😉 You can click on the title for the printable version of this recipe. Forgive me for not taking a picture before the family devoured it!!
Hope y’all are enjoying your week! Stay warm and safe!
Love y’all,
Linda
