WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, April 25, 2015

TEX-MEX MAC AND CHEESE

5 cups rotini pasta, cooked just to al dente, drained well
2 cups cubed American cheese
1 can (12-oz) evaporated milk
1 cup cubed sharp cheddar cheese
1 can (4-oz) diced green chilies, drained
2 tsp chili powder
2 medium-size tomatoes, seeded and chopped
5 green onions, sliced

Place the pasta, cheeses, milk, chilies, and chili powder in a slow cooker; stir to mix well.

Place lid on cooker and cook on high for 2 hours, stirring twice during cooking.

Stir in the tomatoes and onions; cook until they are heated through.

Yield: 4 servings

Note: File Photo


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