Friday, November 10, 2017

Brooker update

This morning was my final visit with the surgeon before we take off next Thursday. She says I am all good and if I take it easy and mind all the rules I should do fine and I will come back next Spring and see her one more time.
We are so ready to be further south and then much further south, where the breezes are warm and the living is easy.
This morning it was 19 degrees on our outdoor temp and that is the maximum cold for us. We are in survival mode when it is that cold. That was the bad news. The good news is that it is supposed to be warming to the 50's in the next couple of days. It will feel like summer after the last two days.
Enough of that!
We are looking forward to seeing our magnolia family and getting back in the groove.
I know at least some of you enjoy the recipes I put on now and then and there is one that has come up that gets very high praise. Warning!!! It is not low calorie or low anything else. It is pure indulgent comfort food.


1 package (16 ounces) elbow macaroni
1/2 cup butter, melted
4 cups shredded cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
2 large eggs, beaten
1/8 teaspoon paprika
Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low 3-1/2 to 4 hours or until a thermometer reads at least 160°.
Sprinkle with remaining cheese. Cook, covered, on low 15-20 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings.
Originally published as Slow-Cooked Mac 'n' Cheese in Taste of Home February/March 2002, p13

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