I’m in a blogging desert right now. You know, writer’s block. I almost wrote a post about laundry, fer cryin’ out loud! That was during my headachy-hungry fasting Ash Wednesday. I’m no good without my daily dose of vanilla chai tea. It seemed a little decadent for a fasting day, even if it was consumed as part of one of my small meals. Was it Sister Mary Martha that said, “If it doesn’t sting, it doesn’t count”? Anyway, going without my chai made me a little punchy and prone to posts about laundry. My husband and I just had to go bed early on Wednesday to still the hunger pains. We even considered setting the alarm for midnight so we could get up for a snack.
With a name like “The Mac and Cheese Chronicles,” it stands to reason that I should have at least one mac and cheese recipe on my blog. It is probably the most common Google search that leads people here. That and people looking for the Fly Lady (it’s my “Do NOT Call Me Fly Lady” post that Google picks up). Other interesting searches have been “does mac and cheese go bad” and “how can you tell if mac and cheese goes bad”.
Let me just answer those questions right now.
By the mold.
Ok…moving on again.
So it occurred to me that with all the Google searches for mac and cheese leading to my little ol’ blog having absolutely nothing at all to do with cooking or mac and cheese, except that we eat it almost daily, I should probably share my mac and cheese recipe. It’s so simple, you don’t even need to write it down. Are you ready?
So now you know.
But because it’s Lent and all us good Catholics are going meatless on Fridays, I will provide you with my friend Jen’s Mac and Cheese recipe (hi Jen!). She says it always gets rave reviews. It’s cooked in the slow cooker, so you can just plug it in and forget about it, but it doesn’t take long to cook. That’s good for people who suddenly remember at 3 pm that ohmygosh, I was supposed to put dinner in the crockpot! Not that that ever happens to me.
Jen’s Mac and Cheese
8 oz dry macaroni, cooked
2 tbsp. oil
13 oz can evaporated milk
1 1/2 c milk
1 tsp salt
3 c (about 1/2 lb) of cheese (velveeta, shredded cheddar, american or combination)
2-4 tbsp melted butter
2 tbsp onion chopped fine (though she notes that she never adds this)
In slow cooker, toss macaroni in oil. Stir in remaining ingredients. Cover and cook on low, 2-3 hours.
(I actually double this recipe for my family)