This is WAY “Betty Crocker” in flavor profile and ease, but my daughter loves it. For busy weeks, it a great meal to slap together in the morning and have it ready for dinner time. Also, it’s “crock-pot fever” time with all the church and end-of-year school functions. This is a great dish you can start in the morning, go to work, come home and grab this as you go to your dinner function! It’s very kid friendly. You could also get adventurous and mix some other cheeses in with the cheddar-like Gruyere, Smoked Cheddar or a little Blue Cheese for extra zing.
Ingredients:
1 lb. ground sirloin
1 garlic clove, crushed
2 Tbsp. Ketchup
1/2 lb. elbow macaroni, cooked and drained
4 cups shredded cheddar
1 12 oz. can evaporated milk
1 1/2 cups milk
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. black pepper
butter flavor nonstick spray
Directions:
Spray the crock pot with cooking spray. Add everything but 1/2 cheese. Mix well, then top with remaining cheese and cover. Cook on low for 5-6 hours until mixture is set and golden around the edges. Do not stir. Serve warm.
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