INGREDIENTS
- 1 cup Standard Macaroni
- 2 cups milk
- ½ t salt
- ½ t dry mustard
- ¼ t black pepper
- ¼ t garlic powder
- ¼ t paprika
- 1 T butter
- 1 cup Cheese of your choice. I used sharp cheddar
- Dump 2 cups milk, 1 cup standard (not whole wheat or other non-standard) macaroni, ½ t dry mustard, ½ t salt, ¼ t each of pepper, garlic powder and paprika, and l T butter into a smallish slow cooker. I used a 3.5 qt one. Mix well.
- Cook on low. Stir well at 1 hour into the cooking. Cook another hour or so until pasta is al dente. Slow cookers vary some your time may vary some. DO NOT COOK BY TIME ONLY HERE.
- When the pasta is al dente, drain any free fluid, add 1 cup of shredded cheese. I used sharp cheddar this time. Mix very well.
- Continue on low until cooked to your taste. About 5-15 minutes.
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