Janet Groene
Cheesy does it. Is there anyone under age 40 who didn’t grow up on macaroni and cheese? It’s still a favorite comfort food for RV travel because it can be made from a box and served as is, or gussied up with a medley of cheeses and by adding tuna, cooked meat or vegetables. I may fold in some thawed green peas or a can of diced tomatoes for color.
When you have a slow cooker on board, as many RVers do, and a day of fun ahead, this easy recipe cooks carefree while you’re out playing. Use fat-free or fat-rich milk. It’s also good made with reconstituted dry milk.
3 cups dry macaroni
2 teaspoons salt (optional; cheese can be very salty)
1/2 teaspoon pepper
1 teaspoon dry mustard
1/4 stick butter (plus more for greasing cooker)
2 quarts milk
16-ounce package process cheese (such as Velveeta) OR
16-ounce package grated cheese such as sharp cheddar
Butter the slow cooker generously. Add macaroni and dot with bits of butter. Mix salt, pepper and dry mustard and sprinkle over macaroni. Top with cut-up or grated cheese and pour milk over all. Stir. Cook on High 3 hours. Stir and serve. Serves 8 to 10.
See more RV-ready, Janet Groene recipes each week at https://campandrvcook.blogspot.com
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