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When I'm cooking my macaroni, I add a little chicken stock (the powdered one) to the water along with a little salt and oil. Then when the mac is cooked and after draining, I add just a touch of adobo, black or white pepper, cream, a little flour, a little mustard, worschester sauce, and butter. Then I stir in my cheeses; which includes, sharp cheddar cheese, mozzarella cheese and Swiss cheese all grated.
After all is mixed well, I pour into my baking pan and sprinkle additional cheese on top and a little plain bread crumbs for a crust and bake until the top is golden..but not too brown.
1 8 oz box large macaroni
1 stick of butter
3 cups sharp (New York Sharp) cheddar cheese
1 12 oz can evaporated milk
1 ½ cups homogenized milk (whole is best)
2 eggs
salt
pepper
Grease crock pot or spray with Pam. Cook macaroni in salted water and drain. Pour into crock pot. While still hot, add butter and cheese and stir. Add homogenized milk and stir. Beat eggs and add evaporated milk to the eggs. Add this to macaroni mixture. Can sprinkle top with grated cheese.
Cook on low for three hours. DO NOT open lid during this time.
This was given to me by one of the members of McCarter Presbyterian Church (PCUSA) in Greenville, SC where I was married.
Southernlady, that sounds scrumptious. I equate mac and cheese with the south so I am anxious to try your church lady's recipe lol I can't rep you yet, but it's coming.
Adobo is just an all purpose seasoning. I usually buy the one that is made from Goya, it just gives the dishes a different taste. don't use too much or else it can ruin the taste of the mac and cheese.
Southern Lady, that sounds really good. I tried one of Paula Deen's mac & cheese recipes once, but I dried it out. I bet I can't mess up your recipe since it's in the Crock Pot!
I'll have to make some later in the week. Now, if it would only cool down here so that we can REALLY enjoy these types of foods!
Just remember the THREE HOUR rule. I have to post a note on mine to keep the lid on, LOL Liz
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Liz
