Slow Cooker Bacon-Topped Mac N Cheese
3 cups uncooked elbow macaroni (about 12 oz) 1/4 cup butter or margarine, cut into pieces 1 can (12 oz) evaporated milk 1 1/2 cups half-and-half 3 cups shredded mild Cheddar cheese (12 oz) 8 8 oz (half of 16-oz loaf) prepared cheese product, cut into cubes 2 teaspoons Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup chopped packaged precooked bacon (about 8 slices from 2.1-oz package) a.. 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Place macaroni in slow cooker; immediately add butter and stir until melted. b.. 2 Add evaporated milk, half-and-half, 2 1/2 cups of the Cheddar cheese, the cubed cheese, mustard, salt and pepper; stir to blend well. c.. 3 Cover; cook on Low heat setting 2 to 3 hours, stirring once halfway through cooking time. During last 15 minutes of cooking, sprinkle with remaining 1/2 cup Cheddar cheese and the bacon. From Sandy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
