Shelf Reliance Crock Pot Macaroni and Cheese
This weekend I started talking about dishes that we could make using all THRIVE ingredients. We thought that crock pot mac and cheese would be great so I gave it a try last night. I used 100% Shelf Reliance ingredients and it tasted just like her recipe. It is not a low calorie dish, but oh my is it GOOD!
2 Cups Shelf Reliance Elbow Macaroni
1 1/2 Cup Evaporated Milk (3T + 4 1/2t Shelf Reliance Powdered Milk + 1 1/2 Cup Water)
1 1/4 Cup Milk (3T plus 2 1/4 t Shelf Reliance Powdered Milk + 1 1/4 Cup Water)
1/4 Cup Butter (1/4 Cup Shelf Reliance Butter Powder + 1/4 Cup Water)
2 Eggs (4T Shelf Reliance Scrambled Eggs + 6T Water)
2 1/2 Cup Shelf Reliance Freeze Dried Shredded Cheddar Cheese*
1/2 Cup Shelf Reliance Freeze Dried Monterey Jack Cheese*
Boil macaroni in a large pot over medium high heat for 10 minutes. Remove from stove and drain noodles. Place noodles in a preheated crock pot. Mix in butter mixture and egg mixture. Stir in cheese and milk. Salt and pepper to taste. Cook on low for 3 hours.
When I made my mac and cheese I mixed each of the dry ingredients separately. In theory you should be able to mix all of the dry ingredients in one large bowl and add to the cooked macaroni.
2 cups THRIVE Shredded Colby Cheese (FD)
½ cup cold water
1. Place the THRIVE cheese in a glass bowl.
2. With a spoon, lightly stir cheese while drizzling cold water over the cheese. Stir continuously until all the water is incorporated into the cheese.
3. Water should just barely start to collect on the bottom of the glass bowl. This is a sign that the cheese has absorbed enough water.
4. Place cheese in a zip lock bag and store in refrigerator overnight or for several hours before use.
Note: Cheese will last up to 8 days in refrigerator. Continue to reconstitute cheese, as you need it, following these simple steps. Adjust quantity for individual needs.