Sunday, November 11, 2012

Feeling Like Fall!

Even though we have a little snow on the ground, it still feels more like fall than winter.  Maybe it's because I've seen the forecast and I know it's supposed to warm up next week.  Anyhow, this afternoon I was in the "autumn" spirit and wanted to be all domestic and homey (no, not like the gangster, more like the house wife :)

Yesterday at JoAnn fabrics I picked up this adorable pumpkin print on sale for about $3 a yard, and made some festive cases for the little throw pillows on my couch.  I always make holiday appropriate cases for the small pillows for some reason and never for the large ones behind it.  Hmmmm, I'll have to work on that.

I thought they turned out really cute and they add just the right amount of 'Thanksgiving' to my couch!

Pumpkin Pillow Cases - just right for Thanksgiving!

I love my Crock Pot.  Let me say it again, I LOVE my Crock Pot.  And you know how I hate to cook, which is why I love the slow cooker.  I especially love dishes where you throw everything in and just leave it 'til it's done.  That's what this was, and it was E-A-S-Y peasy, lemon squeezy.  Let me assure you, if I post a recipe, it's gonna be a snap!

I found the recipe on Pinterest and admittedly I rushed it a bit because I wanted dinner to be ready when Cory came back from hunting.

I cooked it for about 2.5 hours total.  About 1 hour on high and then the remainder on low.  It was still just a smidge soupy, but none of us minded because it had a great flavor.  I have to be honest, it's not quite as good as my mom's oven baked mac 'n cheese, but it's a pretty close 2nd.  Oh, and it has fewer ingredients, and takes less effort since the noodles don't have to be pre-cooked.  BONUS!!!!  I garnished mine with a little cheddar on top and it was the perfect fall-comfort-food!  Maybe next time I'll spice it up with some ham.  Yum!  The recipe is posted below the photo.

Slow Cooker Mac 'n Cheese!

Crock Pot Mac and Cheese

3/4 bag of uncooked macaroni or hearty pasta (9 oz. or so - I had a 17.5 oz. bag and I dumped 1/2 in)
4 cups of milk (I used 1%) 
2 eggs
4 cups shredded cheese (I used all cheddar)
1/2 t kosher salt (I guess I used Gentile salt, 'cause mine wasn't Kosher) 
1/2 t black pepper  (really?  I just sprinkled some in - it's pepper for pete's sake.  How can you go wrong?)
1 tsp dried mustard (OK, I totally omitted this step because....just NO!)

The Directions. 

Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices.

Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot.

It will be very liquidy.

Cover and cook on low for 2-5 hours, or on high for 1-3.

*Makes about 5-6 generous servings.  I don't think my crock would have let me double the recipe, but I know I could have done 1.5 recipes and if I needed more than that I would have to break out my other crock pot. 


Clare said...

I have been loving my crock pot lately, too! I think I pinned a similar recipe but haven't tried it- glad to hear it was easy and tasty!:)

Anonymous said...

Hey Rachel. Love your blog. So inspiring.

Clare said...

So, had to check out the new comment process and tell you I pinned your mac and cheese recipe!:)

Anonymous said...

Your recipe sounds great! We may have to try it our house!! I agree with you though...NO...mustard! :)

Anonymous said...

BTW!!! That's from me...

Aunt Paula

Mom said...

Great job!! You are so smart.