Crock Pot Mac &Cheese

My sister hosted a recipe exchange on Friday night and everyone brought copies of seven or more recipes to give to everyone else who was there. I made use of the recipes to make Crock Pot Mac&Cheese last night and it was SO good! I doubled the recipe and changed a couple of things but I’ll give you the original and then my version.

• 8oz of your favorite pasta
• 1 egg (beaten)
• 1 tsp salt
• 1/2 cup butter (melted)
• 12oz can evaporated milk
• 3 cups sharp cheddar cheese
• 1 1/2 cups Milk

1. Cook the pasta
2. Place all the ingredients in the crock pot on low for 3 hours

I doubled the recipe as I like pasta as my main dish, not my side dish. I used 3 eggs because there were three eggs left and I didn’t want one to feel lonely. I didn’t melt my butter before hand, I figured the heat of the freshly cooked pasta would melt it for me. I only had one 14oz can of evaporated milk. I used 4 cups of cheese as 6 cups seemed like way too much. I used slightly less than 3 cups of milk. I also didn’t have enough time to cook it for 3 hours so I cooked it for 1.5 hours on low and .5hours on high. It turned out quite nicely. :)

Deviled Eggs

Yesterday I watched Julie & Julia. I. LOVED. IT! It’s an amazing movie and I found it inspiring – although I couldn’t stand Meryl Streep’s annoying high pitched voice. But it does add to her character. I was inspired to cook yesterday but I didn’t think a drippy nose belonged in the kitchen, so I stayed out. But here’s a recipe I tweaked Friday night.  I only used one egg and I didn’t measure anything. I think something like this should be made for your own taste.

Deviled Eggs

• 1 hard boiled egg
• Mayo
• Shredded Cheese (I used Kraft Mexican something or other)
• Cajun Seasoning

1. Cut your previously hard boiled egg length wise.
2. Scoop out the yolk and place in a bowl
3. Add mayo and cheese to the yolk and mash together
4. Divide the yolk between the two egg halves and sprinkle with Cajun seasoning.