It’s Super Bowl Sunday and while the boys on the field will be laying the smack down, here at the Robert household, I’ll be laying the mac down.
We just moved into our house a month ago, so things are still sort of in disarray. We aren’t having a formal fiesta but a few people may come by to watch the game with us. It is below 60 degrees in San Diego, so naturally, we need comfort food. I’m making crock pot Mac n’ Cheese.
This is a new endeavor for me. We’ll see how it goes. I’ve gleaned insight from Paula Deen and a few other cooking sites, so this is (loosely) the recipe I will follow. Unlike the eHow.com instruction, I will be using Velveeta, mozzarella and parmesan. I’m pretty sure that Velveeta is not real cheese as it doesn’t even have to be refrigerated, but calories don’t count on Super Bowl Sunday, nor does nutrition.
Will follow up after the day ends with reviews and reactions.
1 bag of macaroni noodles (boil them until they are al dente before putting in crock pot)
1 large brick velveeta
16 oz mozzarella
4 oz parmesan
1/4 cup Italian bread crumbs
12 oz can of evaporated milk
1 1/2 cup milk
Put it in the crock pot on low 2-3 hours prior to serving. Stir occasionally. I did make the rookie mistake of leaving the crock pot on all day long. By 9 p.m. it was semi burnt on the edges. I like the burnt parts, but a lot of people don’t.