Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Small Batch Macaroni and Cheese in the Crockpot

If you don’t serve this as a main dish, count on leftovers. And use sharp cheddar to get a good flavor. Don’t ignore the salt and pepper. This recipe benefits from both.

In a sprayed crockpot, put the following:
2-1/4 cups milk,
1 can, 12 oz, evaporated milk,
1/2 to 3/4 teaspoon dry mustard (opt but good),
1 egg or substitute.     

Beat the egg into the milk mixture well. Then add:
3 cups sharp cheddar shredded cheese,
8 ozs (2 cups) uncooked elbow macaroni or other short pasta of your choice,
Salt and pepper to taste.  

Stir and turn on low for 3-1/2 or 4 hours.  This is one recipe, though, that needs to be turned off and served after 4 hours, or put on warm, as it tends to get dry as it sits. 

More recipes, etc. on Rita's web site: www.abouteating.com

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