Wednesday, April 30, 2008

Better For You Mac & Cheese

3 cups barely cooked macaroni
1 Tbs. red palm oil (can substitute butter)
3 cups shredded extra sharp cheddar cheese
2 cans evaporated milk
1 red bell pepper, diced
2 carrots, grated
1/4 cup onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. white pepper

Toss macaroni with oil in the crock-pot. Add remaining ingredients. Cover and cook on HIGH 2 hours, stirring once or twice.

NOTE: Serves 4.

I use red palm oil because it is high in Vitamin E and so good for you! I buy it here:

Mountain Rose Herbs. A Herbs, Health & Harmony Com


Anonymous said...

Oh, I want this for dinner :) so yummy!

Ginger said...

We added smoked sausage to it and served it for dinner. It really was yummy!

Lori4squaremom said...

Oooooh, this sounds SOOOOO yummy! Can't wait to try it! Thanks so much!


Anonymous said...


Do you use small or medium size macaroni? I used a 16 ounce bag of small mac and it came to three cups dry (or four+ cups wet) pasta.
You did mean dry, right?

Also, I was blown away that this serves four. When you make it for your family, do you make two crockpots full?

Well, I'm going to wait one more hour and then turn on the crock.

I'm excited to see how it comes out!


Ginger said...

I use medium sized macaroni, I think. Yes, I meant dry. I use two boxes for my family. One big crock-pot. :)

Anonymous said...

Two more questions, please:

Does this freeze well?

Have you ever tried this with brown rice pasta or with whole wheat pasta; and if so, what were the results?

Ginger said...

First of all, to make a non-anonymous comment: click Name/URL, type in your name, leave the URL blank, and you're done. :D
I've never frozen it. No idea. Sorry.
I would think that other pastas would work just fine. I know whole wheat pasta would work.