2/3rds bag of small shell pasta
1 long/large brick of medium cheddar (16 slices 1/4inch thick, 8 slices 1/2-3/4 inch thick)
handful of saltine crackers
1/3C milk
butter
Cook the pasta
In a deep casserole dish (looks like a 9x9 pan but it's really deep - I don't know 6-9inches deep??)
layer as follows:
pasta
thin cheese (cover surface of pasta)
2-3 saltines crumbled by hand
pasta
thin cheese
2-3 saltines
pasta (should be the last of the pasta)
thick cheese
1-2 saltines crumbled
pat on a few bits of butter (2-4)
pour milk down the side of the casserole
into the oven at 350F for about 40 mins
The cheese in the middle melts down into the pasta, the cheese on top gets bubbly and holds it's shape.
Mmm Mmm good!
Slow Cooker Troubleshooting
1 year ago
1 comment:
I feel I should share my own Mac N Cheese recipe.
1. Buy box of Kraft Thick n Creamy Mac n Cheese.
2. Boil water, cook pasta. Drain and set aside.
3. Keep heat on low. Melt half a stick of butter (yes, butter. This is not for dieters) in pan, being careful not to burn.
4. Add 1/2 cup milk (skim, if you must)
5. Add cheese powder (yummy). Mix well. If there are still lumps, that's okay. That's the charm of Kraft.
6. Turn off heat. Add pasta back in. Mix thoroughly.
7. Eat entire box, by yourself, in one sitting. Enjoy!
8. Avoid the scale for at least three days. Or go to the gym pronto.
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