Crock Pot Macaroni and Cheese



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Crock Pot Macaroni and Cheese

Canadian history

Macaroni and Cheese was brought to Canada by British immigrants, coming from other parts of the British Empire. Macaroni and cheese recipes have been attested in Canada since at least Modern Practical Cookery in 1845, which suggests a puff pastry lining (suggesting upper-class refinement), a sauce of cream, egg yolks, mace, and mustard, and grated Parmesan or Cheshire cheese on top. Canadian Cheddar cheese was also becoming popularized at this time and was likely also used during that era.

Macaroni and cheese is very popular in modern-day Canada. Kraft Dinner is the most popular brand of packaged macaroni and cheese. Sasha Chapman, writing in The Walrus, considered it to be Canada’s national dish, ahead of poutine.

Crock Pot Macaroni and Cheese INGREDIENTS

1 lb elbow noodles
1 can evaporated milk
1 stick of butter
1 egg, beaten
5 cups of cheese, 1/2 sharp, 1/2 mild
2 cups regular milk
Salt and pepper to taste
beef chunks (I buy them all ready cut, and browned them in pan with little butter)

DIRECTIONS

Boil noodles till almost done in in pot, drain
Take 1/2 stick of butter and cut small pieces in bottom of crock pot.
Add noodles, the stir in evaporated milk, rest of butter, egg, milk, ham, and 4 cups of cheese.
Cook on low 4 hours, or high on 2 1/2.
One hour before time ends, add remainder cheese on top

From: http://easyrecipesly.com
https://en.wikipedia.org/wiki/Macaroni_and_cheese