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Recipe of the week: Crock Pot mac and cheese

First Posted: 4:04 am - May 27th, 2015

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Don’t be greedy, share your culinary wisdom with your community by submitting your recipes to The Cheraw Chronicle! Any kind of dish will do — from entrees to appetizers, sides or even dips.

Send your submissions with a photo of the finished product to kgarner@civitasmedia.com or come by the office at 114 Front St. in Cheraw. For more information, call 843-537-5261.

CROCK POT MAC & CHEESE

• Cooking spray

• 8 oz cooked elbow macaroni

• One 12 oz can evaporated milk

• 1 ½ cups whole milk

• 1/4 cup (1/2 stick ) of butter, melted

• 1 teaspoon salt

• Dash of pepper

• 2 large eggs, beaten

• Two 10-ounce bricks sharp cheddar cheese, grated (about 5 cups)

• Dash of paprika

In a large 4-quart Crock Pot sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but ½ cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the Crock Pot, stir the mixture and serve hot. If you don’t have a Crock Pot, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Contributed by: Natalie Walker

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