Monday, February 11, 2008

Comfort in a Crockpot

It may be true that "nothin says lovin like something from the oven," but nothing says comfort like something from the slow cooker.

Last week we got a request (from a male reader, who is not exactly Gordon Ramsay in the kitchen, bless his heart) for an easy recipe.

"I don't know the difference between chop and mince."
Fair enough. We love the newbies as much as the cooks who are serious enough to be in jeopardy of losing their amature status.

So I give you: The Best Baked Mac and Cheese.

Only not baked.

There used to be a soul food restaurant in Florence, Alabama that was iconic. It actually was featured in the Travel section of the New York Times. The meatloaf, baked chicken, sweet potatoes and mac and cheese at this place were IT. Man, if something ailed you, all you needed was a plate from The Hollywood to set you right.

I found this recipe a few years ago in a great little just-for-crockpots cookbook, "Fix-It and Forget-It." It tastes exactly like Sonja's Hollywood mac and cheese.

As an old boss of mine would say, "So good it'll make you slap your Momma."
Almost Hollywood Inn Macaroni and Cheese
8 oz. package elbow macaroni, cooked but not mushy (al dente)
13 oz. can evaporated milk
1 cup whole milk
1/4 cup butter, melted
2 large eggs, beaten
4 cups grated/shredded sharp cheddar cheese
1/2 tsp. salt
pinch pepper

In the bowl of the crock pot, combine (mix up) cooked macaroni, evaporated milk, whole milk, melted butter, eggs, salt, pepper and 3 cups of the cheese.

Top with remaining 1 cup cheese. Cover.

Cook on low for 3 hours.

Serves approximately 8.
Image Credit: NYTimes

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