mac-n-cheese
1/2lb small elbow macaroni (or whatever you can find, in our case!)
3 cups (12 oz) shredded cheddar cheese (extra-sharp is our fave)
1/2 tsp seasoned salt
1/8 tsp black pepper
*1/8 tsp nutmeg
*1 clove garlic, crushed & minced
1+ cup milk
*Optional:
I boil broccoli flowerets with the pasta for the final 4-5 minutes, and add to the casserole for a healthy addition. You can also top with bread crumbs, or crumbled crackers for a crunchy top.
Cook your macaroni according to the package directions, and drain. In a large bowl, combine all other ingredients, and mix well. Pour it all into a greased baking dish (8-9 inch). Cover and bake at 325F for 80 minutes. Uncover, stir & return to over for another 20 minutes until macaroni & cheese is thick. Stir again if desired.
If using a crockpot, cook for 4 hours on low.
For stovetop, pour prepared mixture into a large non-stick skillet and cook (covered) on med heat for 20-30 minutes. Reduce heat to med-low until sauce thickens.
glory to Tammy @ Tammy's Recipes, with some minor additions!
If using a crockpot, cook for 4 hours on low.
For stovetop, pour prepared mixture into a large non-stick skillet and cook (covered) on med heat for 20-30 minutes. Reduce heat to med-low until sauce thickens.
glory to Tammy @ Tammy's Recipes, with some minor additions!
