Dimitri wrote:
"BookWight" wrote in message
...
Hi -

due to physical limitations, I can't stand in the kitchen for long periods
of time. Looking for a mac & cheese recipe that I can just throw
everything together & bake. Something in a crockpot would be a bonus.


Crock pot Mac & Cheese

3 cups cooked elbow macaroni
1 tablespoon butter, melted
2 cups evaporated milk
3 cups shredded sharp process cheese or American cheese
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
PREPARATION:
Toss macaroni with butter or margarine. Add remaining ingredients. Pour into
lightly greased slow cooker. Cover and cook on High 2 to 3 hours, stirring once
or twice.
Serves 4

Dimitri


I'm lacking the original post, so please let me post this here.

Not as good as the recipes that require precooked pasta, but
useful:

World's Easiest Mac and Cheese (at least 6 large servings)

3 tbsps butter (can use less)
2 1/2 c uncooked elbow macaroni (I used Dreamfields)
1/2 tsp salt
several grinds of pepper
a few pinches of dry mustard (if desired)
paprika (if desired)
3/4 lb sharp cheddar cheese, grated (I used the pregrated stuff*)
1 qt milk (I used half 2 percent milk and half 2 percent Carb
Countdown**)

Melt butter in [8x12"***] baking dish. Dump uncooked macaroni
into melted butter and stir until macaroni is coated. Stir in
seasonings and then the cheese, trying to distribute the
cheese pretty evenly. Pour milk over the top. Bake at 325
degrees for 1 hour.*** Do not stir while baking.
While this is not an unctuous mac and cheese, the ease of
preparation makes up for that (at least sometimes). The top
gets browned, and, at least if you bake it the 10 extra
minutes (see below), there is a nice crusty layer on the bottom.
Comments:
*I might go as high as 1 lb. It is also possible that I might
try mixing 1 lb grated cheese and 1 lb, um, Velveeta, cut into
little pieces or possibly grated, to see if the results would
be creamier.
**There seemed to be a slight separation of the milk, which I
attribute to the Carb Countdown. Why did I use half of each?
Because I was very undecided as to the wisdom of using Carb
Countdown milk in toto, since there have been SOME reports of
separation.
***I actually intended to halve the recipe and use a 8X6" pan.
I somehow forgot that until after I had the ingredients
measured and the butter melted in a 7X11 (or thereabouts
pan--I do recall it had 11 c capacity). I decided that would
hold the given amount of ingredients, so I proceeded to use
that pan. There was some unabsorbed milk on top, so I cooked
the mac for 10 more minutes. Even though it was still not
totally dry, I decided to stop there. I suspect this happened
because of the smaller surface area--which would not only
affect the evaporation, but would also affect how long it took
the liquid to become hot. This liquid did seem to be
absorbed after I took the pan from the oven and ate a nice
serving of it. I would suggest that you either use the pan
size suggested (which I seem not to have) or that you reduce
the liquid a bit, possibly 1/2 cup at first.

Jean B., thinking of a version that included chopped green
chiles...

--
Jean B.