It seems that we have run out of turkey leftovers. I had wondered how on earth this could be possible, given the fact that we cooked a 21 pound bird and only had to feed five adults and five picky kids. Then I realized the answer: our relatives carted away most of the leftovers. Sigh.
Well, I am glad that they are going to enjoy them, but as a result, I actually have to cook dinner tonight. Mourning the loss of all of that turkey and mashed potatoes, I thought comfort food would be in order, and the more simple, the better. We had a somewhat busy day today, so right after church, I got out the crockpot.
This recipe makes a ton of mac and cheese without a fuss. Add in some turkey sausage if you want a more substantial meal, or use it as a side dish to feed a crowd. I like to dice some fresh tomato and add it directly to my bowl.
The flavor is mild but tasty, and the dish has nothing to do with artificial blocks of cheese product.
Serve with a salad or mix a vegetable, such as broccoli right into the dish.
Crockpot Mac & Cheese
Ingredients:
1 lb dried elbow macaroni
4 Tbsp olive oil
2 cans evaporated milk
2 cups whole milk
2 tsp of dried onion or 2 Tbsp fresh diced onion
2 tsp salt
1 cup torn American cheese
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
8 Tbs melted butter
Directions:
Cook macaroni according to direction. Rinse and drain.
Add olive oil to the crockpot and then toss the macaroni in the oil until coated.
Add the remaining ingredients and mix well.
Cook on low for three hours, stirring once or twice after the first hour.
Five Tips for Great Slow Cooker Meals