Now this is a Southern-style recipe, everybody. Translation: fattening. I’m positive that there’s a low-fat Deep South cookbook out there—unfortunately, mine all date from the 1950s and 60s when a stick of butter here and there was nothing to worry over.
I was also on the rotation yesterday evening for food preparation at Room at the Inn at Sardis Presbyterian church. Our church hosts the homeless one night each week, offering a warm, safe place to sleep, and supper and breakfast before transporting them to the Urban Ministry Center the following day.
I needed a lot of mac and cheese. Another lady and I were in charge of macaroni and cheese for 22 people. I doubled the recipe below. It doubles easily, which makes it perfect for any functions you need to bring a side dish to.
And I have hungry kids, too. All the time. So I added a little extra for my family to have before I took the container to the church.
1 8-oz pkg macaroni noodles (uncooked)
1 large can evaporated milk
1 1/2 C regular sweet milk
1/4 C melted butter or margarine
1 tsp. salt
1/2 tsp pepper
1 can cheddar cheese soup
3 C grated cheddar cheese
2 t oil
Cook macaroni, according to package directions. (Although 8 oz doesn’t seem like much when you’re cooking it, the noodles plump up when you cook them in the slow cooker.) Drain. Mix cooked noodles with 2 teaspoons of oil and mix well. Mix remaining ingredients, except for 1 1/2 cups of the cheddar cheese. Spray crock pot with cooking spray. Put noodles in the crock pot, reserving 1 1/2 cups of the noodles (to put on top later). Pour the mixture over the noodles. Top with the remainder of the cheddar cheese and noodles. Cook 4-6 hours on low (you might want to check it after 2…depending on your slow cooker. Don’t want the edges to start browning.
It will be a little gushy when you get it out. Okay, a lot gushy. But as it sits, it’ll improve.
Our cat, Shadow, watched me as I cooked. He thinks macaroni and cheese would be excellent for felines, too. :)
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