Macaroni and Cheese
Martha Hershey, Ronks, PA
Marcia S. Myer, Manheim, PA
LeAnne Nolt, Leola, PA
Ellen Ranck, Gap, PA
Mary Sommerfeld, Lancaster, PA
Kathryn Yoder, Minot, ND
Makes 6 servings
(Ideal slow cooker size: 4-quart)
8-oz. pkg. dry macaroni, cooked
2 Tbsp. oil
13-oz. can evaporated milk (fat-free will work)
1½ cups milk
1 tsp. salt
3 cups (about ½ lb.) shredded cheese: cheddar, American, Velveeta, or a combination
2-4 Tbsp. melted butter
2 Tbsp. onion, chopped fine
4 hot dogs, sliced, optional
1. In slow cooker, toss macaroni in oil. Stir in remaining ingredients except hot dogs.
2. Cover. Cook on Low 2-3 hours. Add hot dogs, if desired, and cook 1 hour longer.
Variations:
1. Use 3 cups evaporated milk, instead of 13-oz. evaporated milk and 1½ cups milk.
2. Add more onion, up to ¼ cup total.
3. Add ½ tsp. pepper
Stacy Petersheim, Mechanicsburg, PA
Sara Wilson, Blairstown, MO
Excerpted from Fix-It and Forget-It Cookbook
Copyright © 2001 by Phyllis Pellman Good and Dawn J. Ranck. All rights reserved.
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