We're having neighborhood pot luck next weekend--every family brings a
dish to share. I would like to bring a mac and cheese casserole.

My thought is to use a good recipe, but instead of baking it in the
oven, using the crock pot for the baking step. It's an open house with
about 75 people coming and plenty of other choices, I figure this will
need to feed 20-30 people. I can bring it to the community room in the
crock pot a few hours ahead and let it rip. Crock pot is 6 quarts.

Anyone ever do Macaroni and Cheese casserole in the crock pot? Any
tried and true recipes?

I am looking for a cheesy, gooey high-fat, high carb mac and cheese!
Down home southern style mac and cheese. The kind of mac and cheese
that makes grown men miss their mommies and makes women ask for the
recipe.

Anyone have a recipe that they have used and gotten rave reviews for?

Thanks in advance.

> wrote in message
ups.com...
> We're having neighborhood pot luck next weekend--every family brings a
> dish to share. I would like to bring a mac and cheese casserole.
>
> My thought is to use a good recipe, but instead of baking it in the
> oven, using the crock pot for the baking step. It's an open house with
> about 75 people coming and plenty of other choices, I figure this will
> need to feed 20-30 people. I can bring it to the community room in the
> crock pot a few hours ahead and let it rip. Crock pot is 6 quarts.
>
> Anyone ever do Macaroni and Cheese casserole in the crock pot? Any
> tried and true recipes?
>
> I am looking for a cheesy, gooey high-fat, high carb mac and cheese!
> Down home southern style mac and cheese. The kind of mac and cheese
> that makes grown men miss their mommies and makes women ask for the
> recipe.
>
> Anyone have a recipe that they have used and gotten rave reviews for?
>
> Thanks in advance.
>

I'd make it at home, and see if anyone's got a chafing dish with a water
bath under the food tray, so it works like a double boiler. The crock pot
will require an electrical outlet, which means it's taking up counter space,
something there may not be a lot of. The chafing dish can go on any table.

Check the phone book for party rental places. I'm renting a chafing dish
(big rectangular one) for $15 per night.

On Jun 20, 7:54 pm, "JoeSpareBedroom" > wrote:
> > wrote in message
>
> ups.com...
>
>
>
> > We're having neighborhood pot luck next weekend--every family brings a
> > dish to share. I would like to bring a mac and cheese casserole.
>
> > My thought is to use a good recipe, but instead of baking it in the
> > oven, using the crock pot for the baking step. It's an open house with
> > about 75 people coming and plenty of other choices, I figure this will
> > need to feed 20-30 people. I can bring it to the community room in the
> > crock pot a few hours ahead and let it rip. Crock pot is 6 quarts.
>
> > Anyone ever do Macaroni and Cheese casserole in the crock pot? Any
> > tried and true recipes?
>
> > I am looking for a cheesy, gooey high-fat, high carb mac and cheese!
> > Down home southern style mac and cheese. The kind of mac and cheese
> > that makes grown men miss their mommies and makes women ask for the
> > recipe.
>
> > Anyone have a recipe that they have used and gotten rave reviews for?
>
> > Thanks in advance.
>
> I'd make it at home, and see if anyone's got a chafing dish with a water
> bath under the food tray, so it works like a double boiler. The crock pot
> will require an electrical outlet, which means it's taking up counter space,
> something there may not be a lot of. The chafing dish can go on any table.
>
> Check the phone book for party rental places. I'm renting a chafing dish
> (big rectangular one) for $15 per night.

That's not what I asked.

There's plenty of "counter space" and outlets. It's an indoor/outdoor
community room in the center of our complex. Outdoor (Patio) near the
pool with picnic tables, lounge chairs, etc...indoor is a wide open
space where the buffet--big banquet tables--will be set up. It's a
pavillion, really. Sliding doors will be open, to give the feelign of
the entire thing being outside, even though where the food is will be
inside. Electrical outlets in the floor every 6 feet. This room was
actually designed for a buffet full of crockpots. It's not a problem.
People do it every time there's a function: bring their crockpots down
early, filled with beans, meatballs, whatever...let them heat up or
cook in the same place they will be consumed. Easier and safer than
attempting to transport big pans of hot food. This is how it's done
here.

Do you have a recipe?

Thanks

> wrote in message
oups.com...
> On Jun 20, 7:54 pm, "JoeSpareBedroom" > wrote:
>> > wrote in message
>>
>> ups.com...
>>
>>
>>
>> > We're having neighborhood pot luck next weekend--every family brings a
>> > dish to share. I would like to bring a mac and cheese casserole.
>>
>> > My thought is to use a good recipe, but instead of baking it in the
>> > oven, using the crock pot for the baking step. It's an open house with
>> > about 75 people coming and plenty of other choices, I figure this will
>> > need to feed 20-30 people. I can bring it to the community room in the
>> > crock pot a few hours ahead and let it rip. Crock pot is 6 quarts.
>>
>> > Anyone ever do Macaroni and Cheese casserole in the crock pot? Any
>> > tried and true recipes?
>>
>> > I am looking for a cheesy, gooey high-fat, high carb mac and cheese!
>> > Down home southern style mac and cheese. The kind of mac and cheese
>> > that makes grown men miss their mommies and makes women ask for the
>> > recipe.
>>
>> > Anyone have a recipe that they have used and gotten rave reviews for?
>>
>> > Thanks in advance.
>>
>> I'd make it at home, and see if anyone's got a chafing dish with a water
>> bath under the food tray, so it works like a double boiler. The crock pot
>> will require an electrical outlet, which means it's taking up counter
>> space,
>> something there may not be a lot of. The chafing dish can go on any
>> table.
>>
>> Check the phone book for party rental places. I'm renting a chafing dish
>> (big rectangular one) for $15 per night.
>
> That's not what I asked.
>
> There's plenty of "counter space" and outlets. It's an indoor/outdoor
> community room in the center of our complex. Outdoor (Patio) near the
> pool with picnic tables, lounge chairs, etc...indoor is a wide open
> space where the buffet--big banquet tables--will be set up. It's a
> pavillion, really. Sliding doors will be open, to give the feelign of
> the entire thing being outside, even though where the food is will be
> inside. Electrical outlets in the floor every 6 feet. This room was
> actually designed for a buffet full of crockpots. It's not a problem.
> People do it every time there's a function: bring their crockpots down
> early, filled with beans, meatballs, whatever...let them heat up or
> cook in the same place they will be consumed. Easier and safer than
> attempting to transport big pans of hot food. This is how it's done
> here.
>
> Do you have a recipe?
>
> Thanks
>

You're right. I missed the "community room" idea, so I assume a private
home. I don't have a recipe. You won't get a nice browned top on the mac &
cheese with a crock pot, though.

On Jun 20, 7:33 pm, wrote:
>
> I am looking for a cheesy, gooey high-fat, high carb mac and >cheese!

I suggest Paula Deen's recipe then. It's about the gooiest most high
fat recipe I've seen her do. It's got sour cream, etc. You can
probably find the recipe on the Food Network Site. I'd make the
recipe and then transfer it into the crock pot for reheating. No need
to let it go for hours and hours though or your macaroni will turn
into pudding. I think food tastes best when it's not boiling hot,
but just a little over the "warm" side. So heat just til it bubbles
and then let it sit for about 20 minutes before serving, cover on.

On Jun 20, 8:20 pm, "JoeSpareBedroom" > wrote:
> > wrote in message
>
> oups.com...
>
>
>
> > On Jun 20, 7:54 pm, "JoeSpareBedroom" > wrote:
> >> > wrote in message
>
> roups.com...
>
> >> > We're having neighborhood pot luck next weekend--every family brings a
> >> > dish to share. I would like to bring a mac and cheese casserole.
>
> >> > My thought is to use a good recipe, but instead of baking it in the
> >> > oven, using the crock pot for the baking step. It's an open house with
> >> > about 75 people coming and plenty of other choices, I figure this will
> >> > need to feed 20-30 people. I can bring it to the community room in the
> >> > crock pot a few hours ahead and let it rip. Crock pot is 6 quarts.
>
> >> > Anyone ever do Macaroni and Cheese casserole in the crock pot? Any
> >> > tried and true recipes?
>
> >> > I am looking for a cheesy, gooey high-fat, high carb mac and cheese!
> >> > Down home southern style mac and cheese. The kind of mac and cheese
> >> > that makes grown men miss their mommies and makes women ask for the
> >> > recipe.
>
> >> > Anyone have a recipe that they have used and gotten rave reviews for?
>
> >> > Thanks in advance.
>
> >> I'd make it at home, and see if anyone's got a chafing dish with a water
> >> bath under the food tray, so it works like a double boiler. The crock pot
> >> will require an electrical outlet, which means it's taking up counter
> >> space,
> >> something there may not be a lot of. The chafing dish can go on any
> >> table.
>
> >> Check the phone book for party rental places. I'm renting a chafing dish
> >> (big rectangular one) for $15 per night.
>
> > That's not what I asked.
>
> > There's plenty of "counter space" and outlets. It's an indoor/outdoor
> > community room in the center of our complex. Outdoor (Patio) near the
> > pool with picnic tables, lounge chairs, etc...indoor is a wide open
> > space where the buffet--big banquet tables--will be set up. It's a
> > pavillion, really. Sliding doors will be open, to give the feelign of
> > the entire thing being outside, even though where the food is will be
> > inside. Electrical outlets in the floor every 6 feet. This room was
> > actually designed for a buffet full of crockpots. It's not a problem.
> > People do it every time there's a function: bring their crockpots down
> > early, filled with beans, meatballs, whatever...let them heat up or
> > cook in the same place they will be consumed. Easier and safer than
> > attempting to transport big pans of hot food. This is how it's done
> > here.
>
> > Do you have a recipe?
>
> > Thanks
>
> You're right. I missed the "community room" idea, so I assume a private
> home. I don't have a recipe. You won't get a nice browned top on the mac &
> cheese with a crock pot, though.

yabbut...only the first few people will get the crust anyway...it's
not that big a deal.
and if its a good recipe, it won't matter.

On Jun 20, 5:33?pm, wrote:
> We're having neighborhood pot luck next weekend--every family brings a
> dish to share. I would like to bring a mac and cheese casserole.
>
> My thought is to use a good recipe, but instead of baking it in the
> oven, using the crock pot for the baking step. It's an open house with
> about 75 people coming and plenty of other choices, I figure this will
> need to feed 20-30 people. I can bring it to the community room in the
> crock pot a few hours ahead and let it rip. Crock pot is 6 quarts.
>
> Anyone ever do Macaroni and Cheese casserole in the crock pot? Any
> tried and true recipes?
>
> I am looking for a cheesy, gooey high-fat, high carb mac and cheese!
> Down home southern style mac and cheese. The kind of mac and cheese
> that makes grown men miss their mommies and makes women ask for the
> recipe.
>
> Anyone have a recipe that they have used and gotten rave reviews for?
>
> Thanks in advance.

If you are planning to make enough mac and cheese for 20 - 30 people I
think you are going to need more than a single 6 qt. crockpot.
Homemade mac and cheese tends to be very popular at pot luck type
functions. I have always felt it is better to have too much than not
enough. I don't have a recipe but I always make mac and cheese with a
combo of 4 - 5 cheeses. Good luck and have fun.
Vickie

> Thanks in advance.
>
add a little cayanne pepper and a little dry mustard to this:
Changing up the shredded cheese can make a difference...use say 1/2 cup
jack and 1/2 cup swiss to swapp out for 1 cup of the cheddar is an
example of what I mean.

@@@@@ Now You're Cooking! Export Format

Macaroni And Cheese In Crock Pot

none

1 large box macaroni; cooked, drained
2 tablespoons oil
2 sticks margarine
1 large can evaporated milk
1 1/2 cups milk
1 large onion; chopped fine
3 cups grated Cheddar cheese - (12 oz)
1 can Cheddar cheese soup

Oil crock pot, mix all ingredients, using only 1/2 of the grated cheese.
Put mixture in crock pot and put remaining cheese on top. Let simmer in
crock pot for 4 or more hours.
This recipe yields ?? servings.









** Exported from Now You're Cooking! v5.81 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

wrote:

>> I don't have a recipe. You won't get a nice browned
>> top on the mac & cheese with a crock pot, though.

> yabbut...only the first few people will get the crust
> anyway...it's not that big a deal.

It's a shame! We usually do things like that in a baking tin and everybody
gets a piece which is from top to bottom, thus having always the upper
crust. Crust is a necessary part in every piece
--
Vilco
Think pink, drink rose'

Jocelyn De Contents wrote:

> No need to let it go for hours and hours though
> or your macaroni will turn into pudding.

Thank God I'm not the only one who thougth of that.
--
Vilco
Think pink, drink rose'

Vilco wrote:
> Jocelyn De Contents wrote:
>
>> No need to let it go for hours and hours though
>> or your macaroni will turn into pudding.
>
> Thank God I'm not the only one who thougth of that.

First thing that came to mind. It seemed like it would be baby food.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi said...

> Vilco wrote:
>> Jocelyn De Contents wrote:
>>
>>> No need to let it go for hours and hours though
>>> or your macaroni will turn into pudding.
>>
>> Thank God I'm not the only one who thougth of that.
>
> First thing that came to mind. It seemed like it would be baby food.


Mac'n'cheese is the "ANTI-Crock" meal. It's meant to be ready in minutes.

I'd be dialing for pizza while a crockpot was stewing up mac'n'cheese.

Take your stove'd mac'n'cheese and casserole it for a mere 30 minutes more
if you're that desperate.

Andy

wrote:
> We're having neighborhood pot luck next weekend--every family brings a
> dish to share. I would like to bring a mac and cheese casserole.
>
> My thought is to use a good recipe, but instead of baking it in the
> oven, using the crock pot for the baking step. It's an open house with
> about 75 people coming and plenty of other choices, I figure this will
> need to feed 20-30 people. I can bring it to the community room in the
> crock pot a few hours ahead and let it rip. Crock pot is 6 quarts.
>
> Anyone ever do Macaroni and Cheese casserole in the crock pot? Any
> tried and true recipes?
>
> I am looking for a cheesy, gooey high-fat, high carb mac and cheese!
> Down home southern style mac and cheese. The kind of mac and cheese
> that makes grown men miss their mommies and makes women ask for the
> recipe.
>
> Anyone have a recipe that they have used and gotten rave reviews for?
>
> Thanks in advance.

Try this (I haven't):

16 oz. package macaroni, cooked
2 16 oz. packages of cheese (Cheddar extra Sharp)
2 cans evaporated milk
3 cups water
6 eggs, beaten
2 sticks butter (1/2 cup)
Salt to taste
Pepper to taste

To macaroni, add butter, salt, pepper and milk; mix well. Add water; stir in
eggs and cheese. Put mixture in crock pot. Do not stir again. Cook 1 hour on
low, then 1 hour on high until pasta is just cooked through.

Jill

On Wed, 20 Jun 2007 18:16:18 -0700, Jocelyn De Contents
> wrote:

> I think food tastes best when it's not boiling hot,
>but just a little over the "warm" side. So heat just til it bubbles
>and then let it sit for about 20 minutes before serving, cover on.


So true.......besides isn't it the middle of the summer anyway???
A casserole of this type in an ordinary baking pan is going to stay
hot longer than the entire get together. Mac and cheese is going to
taste better after it rests...just like any meat roast.

I would like maximum top exposure for baking (crisping it up) rather
than nine inches on the top of a crock pot.

wrote:
> We're having neighborhood pot luck next weekend--every family brings a
> dish to share. I would like to bring a mac and cheese casserole.
>
> My thought is to use a good recipe, but instead of baking it in the
> oven, using the crock pot for the baking step. It's an open house with
> about 75 people coming and plenty of other choices, I figure this will
> need to feed 20-30 people. I can bring it to the community room in the
> crock pot a few hours ahead and let it rip. Crock pot is 6 quarts.
>
> Anyone ever do Macaroni and Cheese casserole in the crock pot? Any
> tried and true recipes?
>
> I am looking for a cheesy, gooey high-fat, high carb mac and cheese!
> Down home southern style mac and cheese. The kind of mac and cheese
> that makes grown men miss their mommies and makes women ask for the
> recipe.
>
> Anyone have a recipe that they have used and gotten rave reviews for?
>
> Thanks in advance.

Try this instead (I posted this here back in 2002)

Crock Pot Hash Brown Casserole
2 lb. bag frozen hash brown potatoes
12 oz. can evaporated skim milk
1 can cheddar cheese soup
1 can cream of celery soup
1 can french fried onions, divided


Spray inside of crock with cooking spray. Add soups and evaporated milk and
whisk until smooth. Stir in potatoes and half the french fried onions until
well mixed. Sprinkle remaining onions on top. Cover and cook on HIGH 3-1/2
hours or LOW 6-7 hours.

On Jun 20, 6:33 pm, wrote:
> We're having neighborhood pot luck next weekend--every family brings a
> dish to share. I would like to bring a mac and cheese casserole.
>

Other replies noted, I'd only have a cheese concern. Everybody likes
good Cheddar and good Swiss, but don't these cheeses separate when
heated and look greasy? I think for fondues you turn to American and
Dutch Swiss or Jack cheeses. How 'bout mac 'n cheese?

wrote:
>We're having neighborhood pot luck next weekend--every family brings a
>dish to share. I would like to bring a mac and cheese casserole.
>
>My thought is to use a good recipe, but instead of baking it in the
>oven, using the crock pot for the baking step. It's an open house with
>about 75 people coming and plenty of other choices, I figure this will
>need to feed 20-30 people. I can bring it to the community room in the
>crock pot a few hours ahead and let it rip. Crock pot is 6 quarts.
>
>Anyone ever do Macaroni and Cheese casserole in the crock pot? Any
>tried and true recipes?
>
>I am looking for a cheesy, gooey high-fat, high carb mac and cheese!
>Down home southern style mac and cheese. The kind of mac and cheese
>that makes grown men miss their mommies and makes women ask for the
>recipe.
>
>Anyone have a recipe that they have used and gotten rave reviews for?
>
>Thanks in advance.

My crockpot has a removable crock in it. I make my usual mac & cheese recipe,
bake it in the removable crock and put it in the heater unit to keep it warm.

Randy


http://picasaweb.google.com/crmartin1

On Thu, 21 Jun 2007 07:50:36 GMT, "Vilco" > wrote:

wrote:
>
>>> I don't have a recipe. You won't get a nice browned
>>> top on the mac & cheese with a crock pot, though.
>
>> yabbut...only the first few people will get the crust
>> anyway...it's not that big a deal.
>
>It's a shame! We usually do things like that in a baking tin and everybody
>gets a piece which is from top to bottom, thus having always the upper
>crust. Crust is a necessary part in every piece

a friend of mine says he eats all the crust and leaves the goop for
the kids.

your pal,
blake

On Jun 21, 7:16 am, "jmcquown" > wrote:
> wrote:
> > >
> > I am looking for a cheesy, gooey high-fat, high carb mac andcheese!
> > Down home southern style mac andcheese. The kind of mac andcheese
> > that makes grown men miss their mommies and makes women ask for the
> > recipe.
>
> > Anyone have a recipe that they have used and gotten rave reviews for?
>
> > Thanks in advance.
>
> Try this instead (I posted this here back in 2002)
>
> Crock Pot Hash Brown Casserole
> 2 lb. bag frozen hash brown potatoes
> 12 oz. can evaporated skim milk
> 1 can cheddarcheesesoup
> 1 can cream of celery soup
> 1 can french fried onions, divided
>
> Spray inside of crock with cooking spray. Add soups and evaporated milk and
> whisk until smooth. Stir in potatoes and half the french fried onions until
> well mixed. Sprinkle remaining onions on top. Cover and cook on HIGH 3-1/2
> hours or LOW 6-7 hours.

Um. Not what I asked for.
Thanks, though. I guess.

On Jun 21, 12:57 pm, Randy > wrote:
> wrote:
> >We're having neighborhood pot luck next weekend--every family brings a
> >dish to share. I would like to bring a mac andcheesecasserole.
>
> >My thought is to use a good recipe, but instead of baking it in the
> >oven, using the crock pot for the baking step. It's an open house with
> >about 75 people coming and plenty of other choices, I figure this will
> >need to feed 20-30 people. I can bring it to the community room in the
> >crock pot a few hours ahead and let it rip. Crock pot is 6 quarts.
>
> >Anyone ever doMacaroniandCheesecasserole in the crock pot? Any
> >tried and true recipes?
>
> >I am looking for a cheesy, gooey high-fat, high carb mac andcheese!
> >Down home southern style mac andcheese. The kind of mac andcheese
> >that makes grown men miss their mommies and makes women ask for the
> >recipe.
>
> >Anyone have a recipe that they have used and gotten rave reviews for?
>
> >Thanks in advance.
>
> Mycrockpothas a removable crock in it. I make my usual mac &cheeserecipe,
> bake it in the removable crock and put it in the heater unit to keep it warm.
>
> Randy
>
> http://picasaweb.google.com/crmartin1

Ok, now that seems like a reasonable compromise.
Can you make that the day before and reheat in the crock pot? I"m
trying to avoid carrying hot food to the location. We live on the
other end of the development and it's either a LONG walk with a heavy
crock, or very quick car ride. Thanks

On Jun 21, 7:42 am, stark > wrote:
> On Jun 20, 6:33 pm, wrote:
>
> > We're having neighborhood pot luck next weekend--every family brings a
> > dish to share. I would like to bring a mac andcheesecasserole.
>
> Other replies noted, I'd only have acheeseconcern. Everybody likes
> good Cheddar and good Swiss, but don't these cheeses separate when
> heated and look greasy? I think for fondues you turn to American and
> Dutch Swiss or Jack cheeses. How 'bout mac 'ncheese?

I've been reading up on this. White Sharp cheddar is fine. Extra sharp
they say gets grainy. Same with yellow cheddars. They tend to separate
more than white cheddars. And some people use a blend of cheeses to
counter the separation issue. Then there's the white sauce. I read
about evaporated milk...the reason the most successful mac and cheeses
use evaporated milk is that there's something about it that binds to
the fat in the cheese, keeping it from separating and / or curdling.

I think the best blend would be white sharp cheddar combined with
velveeta. You'd get some yellow color which people expect and the
smoothness of velveeta but the sharp cheddar adds flavor and the white
tones down the bright orange color. Sharp cheddar also tends to get
"chalky" when baked, so the velveeta would help there, too.

I may decide to make a simple pasta salad next week, but if I go with
the mac and cheese plan, I'll post the recipe.

I prefer not to use stuff like velveeta, creamy canned soup, etc. I
actually like to cook and my husband and I try to eat good, homemade,
fresh and healthy. We really don't use pouches and cans. (he watches
Sandra Lee for the gross factor, like some people watch horror
movies!) But for this, velveeta might be the best choice.
Thanks to those who actually provided helpful answers.

> wrote in message
oups.com
> On Jun 21, 7:16 am, "jmcquown" > wrote:
> > wrote:
> > > >
> > > I am looking for a cheesy, gooey high-fat, high carb mac
> > > andcheese! Down home southern style mac andcheese. The kind of
> > > mac andcheese that makes grown men miss their mommies and makes
> > > women ask for the recipe.
> >
> > > Anyone have a recipe that they have used and gotten rave reviews
> > > for?
> >
> > > Thanks in advance.
> >
> > Try this instead (I posted this here back in 2002)
> >
> > Crock Pot Hash Brown Casserole
> > 2 lb. bag frozen hash brown potatoes
> > 12 oz. can evaporated skim milk
> > 1 can cheddarcheesesoup
> > 1 can cream of celery soup
> > 1 can french fried onions, divided
> >
> > Spray inside of crock with cooking spray. Add soups and evaporated
> > milk and whisk until smooth. Stir in potatoes and half the french
> > fried onions until well mixed. Sprinkle remaining onions on top.
> > Cover and cook on HIGH 3-1/2 hours or LOW 6-7 hours.
>
> Um. Not what I asked for.
> Thanks, though. I guess.

LOL!

Reading for comprehension is *NOT* a strong point for her.

BOB

> wrote in message
oups.com...
> On Jun 21, 7:42 am, stark > wrote:
>> On Jun 20, 6:33 pm, wrote:
>>
>> > We're having neighborhood pot luck next weekend--every family brings a
>> > dish to share. I would like to bring a mac andcheesecasserole.
>>
>> Other replies noted, I'd only have acheeseconcern. Everybody likes
>> good Cheddar and good Swiss, but don't these cheeses separate when
>> heated and look greasy? I think for fondues you turn to American and
>> Dutch Swiss or Jack cheeses. How 'bout mac 'ncheese?
>
> I've been reading up on this. White Sharp cheddar is fine. Extra sharp
> they say gets grainy. Same with yellow cheddars. They tend to separate
> more than white cheddars.

Sweet Jesus but this is a whole lot of time, effort, and LIFE poured into
dish that cannot be simpler to make.

Yes, cheddar gets "grainy." Use any kind of cheese you want, just blend
in into a small amount of white sauce first.

I would really hate to see what you go through to make something a bit
more complicated.

On Jun 24, 10:48 am, wrote:
> On Jun 21, 7:16 am, "jmcquown" > wrote:
>
>
>
> > wrote:
>
> > > I am looking for a cheesy, gooey high-fat, high carb mac andcheese!
> > > Down home southern style mac andcheese. The kind of mac andcheese
> > > that makes grown men miss their mommies and makes women ask for the
> > > recipe.
>
> > > Anyone have a recipe that they have used and gotten rave reviews for?
>
> > > Thanks in advance.
>
> > Try this instead (I posted this here back in 2002)
>
> > Crock Pot Hash Brown Casserole
> > 2 lb. bag frozen hash brown potatoes
> > 12 oz. can evaporated skim milk
> > 1 can cheddarcheesesoup
> > 1 can cream of celery soup
> > 1 can french fried onions, divided
>
> > Spray inside of crock with cooking spray. Add soups and evaporated milk and
> > whisk until smooth. Stir in potatoes and half the french fried onions until
> > well mixed. Sprinkle remaining onions on top. Cover and cook on HIGH 3-1/2
> > hours or LOW 6-7 hours.
>
> Um. Not what I asked for.
> Thanks, though. I guess.

White Trash slop. Worthy of that piece of trash on the Food Network
(Sandra Lee).
If you serve this, make sure to have Jello and Cool Whip parfaits for
dessert.

--Bryan

BOOB wrote:
> > wrote>
> > On Jun 21, 7:16 am, "jmcquown" > wrote:
> > > wrote:
>
> > > > I am looking for a cheesy, gooey high-fat, high carb mac
> > > > andcheese! Down home southern style mac andcheese. The kind of
> > > > mac andcheese that makes grown men miss their mommies and makes
> > > > women ask for the recipe.
>
> > > > Anyone have a recipe that they have used and gotten rave reviews
> > > > for?
>
> > > > Thanks in advance.
>
> > > Try this instead (I posted this here back in 2002)
>
> > > Crock Pot Hash Brown Casserole
> > > 2 lb. bag frozen hash brown potatoes
> > > 12 oz. can evaporated skim milk
> > > 1 can cheddarcheesesoup
> > > 1 can cream of celery soup
> > > 1 can french fried onions, divided
>
> > > Spray inside of crock with cooking spray. Add soups and evaporated
> > > milk and whisk until smooth. Stir in potatoes and half the french
> > > fried onions until well mixed. Sprinkle remaining onions on top.
> > > Cover and cook on HIGH 3-1/2 hours or LOW 6-7 hours.
>
> > Um. Not what I asked for.
> > Thanks, though. I guess.
>
> LOL!
>
> Reading for comprehension is *NOT* a strong point for her.

Cooking is not a strong point for you.. the only point about you is
your totally unimaginative pointyheadedness... Jill's suggestion is
excellent... anyone who knows anything about cooking would immediately
think to substitute the spuds for mac and adjust the other ingredients
to suit, recipes are only a guide. Jill may not be the world's
greatest cook (she never made any such claim), but what she forgot
about cooking in the past ten minutes you will never know if you live
a hundred years. Idiot BOOB!

Sheldon

BOBOBOBOB wrote:
> On Jun 24, 10:48 am, wrote:
>
>
>
>
>
> > On Jun 21, 7:16 am, "jmcquown" > wrote:
>
> > > wrote:
>
> > > > I am looking for a cheesy, gooey high-fat, high carb mac andcheese!
> > > > Down home southern style mac andcheese. The kind of mac andcheese
> > > > that makes grown men miss their mommies and makes women ask for the
> > > > recipe.
>
> > > > Anyone have a recipe that they have used and gotten rave reviews for?
>
> > > > Thanks in advance.
>
> > > Try this instead (I posted this here back in 2002)
>
> > > Crock Pot Hash Brown Casserole
> > > 2 lb. bag frozen hash brown potatoes
> > > 12 oz. can evaporated skim milk
> > > 1 can cheddarcheesesoup
> > > 1 can cream of celery soup
> > > 1 can french fried onions, divided
>
> > > Spray inside of crock with cooking spray. Add soups and evaporated milk and
> > > whisk until smooth. Stir in potatoes and half the french fried onions until
> > > well mixed. Sprinkle remaining onions on top. Cover and cook on HIGH 3-1/2
> > > hours or LOW 6-7 hours.
>
> > Um. Not what I asked for.
> > Thanks, though. I guess.
>
> White Trash slop. Worthy of that piece of trash on the Food Network
> (Sandra Lee).
> If you serve this, make sure to have Jello and Cool Whip parfaits for


Spoken like mac n' cheese is high class, sheesh, at what trough do you
feed... you ****ing imbecile... BOOBBOOBBOOB, you can't cook and you
can't read, you illiterate douchebag.

On Jun 20, 7:33?pm, wrote:
> We're having neighborhood pot luck next weekend--every family brings a
> dish to share. I would like to bring a mac and cheese casserole.
>
> My thought is to use a good recipe, but instead of baking it in the
> oven, using the crock pot for the baking step.

You can't bake in a slow cooker type crock pot, doesn't get hot
enough... you could oven bake it in advance and then shovel it into
the crock pot insert and use that to reheat and keep warm... but I
think it would be far simpler and make for a better presentation (does
mac n' cheese merit presentation) to bake it at home in glass bakeware
and then borrow the host's nuker for a few minutes to reheat. I
actually like cold mac n' cheese... slice squares and top with sour
cream, black olives, avocado, and salsa... then it's like trailer
trash gourmet. You'll be the talk of your double-wide development.
LOL

Sheldon

"Sheldon" > wrote in message
ups.com...
> BOBOBOBOB wrote:
>> On Jun 24, 10:48 am, wrote:
>>
>>
>>
>>
>>
>> > On Jun 21, 7:16 am, "jmcquown" > wrote:
>>
>> > > wrote:
>>
>> > > > I am looking for a cheesy, gooey high-fat, high carb mac andcheese!
>> > > > Down home southern style mac andcheese. The kind of mac andcheese
>> > > > that makes grown men miss their mommies and makes women ask for the
>> > > > recipe.
>>
>> > > > Anyone have a recipe that they have used and gotten rave reviews
>> > > > for?
>>
>> > > > Thanks in advance.
>>
>> > > Try this instead (I posted this here back in 2002)
>>
>> > > Crock Pot Hash Brown Casserole
>> > > 2 lb. bag frozen hash brown potatoes
>> > > 12 oz. can evaporated skim milk
>> > > 1 can cheddarcheesesoup
>> > > 1 can cream of celery soup
>> > > 1 can french fried onions, divided
>>
>> > > Spray inside of crock with cooking spray. Add soups and evaporated
>> > > milk and
>> > > whisk until smooth. Stir in potatoes and half the french fried
>> > > onions until
>> > > well mixed. Sprinkle remaining onions on top. Cover and cook on
>> > > HIGH 3-1/2
>> > > hours or LOW 6-7 hours.
>>
>> > Um. Not what I asked for.
>> > Thanks, though. I guess.
>>
>> White Trash slop. Worthy of that piece of trash on the Food Network
>> (Sandra Lee).
>> If you serve this, make sure to have Jello and Cool Whip parfaits for
>
>
> Spoken like mac n' cheese is high class, sheesh, at what trough do you
> feed... you ****ing imbecile... BOOBBOOBBOOB, you can't cook and you
> can't read, you illiterate douchebag.
>
>
It is posts like these that let everyone know you have a tiny little warty
needledick that has not worked for years.

Just an FYI.

"cybercat" > wrote in message
...
>
> "Sheldon" > wrote in message
> ups.com...
>> BOBOBOBOB wrote:
>>> On Jun 24, 10:48 am, wrote:
>>>
>>>
>>>
>>>
>>>
>>> > On Jun 21, 7:16 am, "jmcquown" > wrote:
>>>
>>> > > wrote:
>>>
>>> > > > I am looking for a cheesy, gooey high-fat, high carb mac
>>> > > > andcheese!
>>> > > > Down home southern style mac andcheese. The kind of mac andcheese
>>> > > > that makes grown men miss their mommies and makes women ask for
>>> > > > the
>>> > > > recipe.
>>>
>>> > > > Anyone have a recipe that they have used and gotten rave reviews
>>> > > > for?
>>>
>>> > > > Thanks in advance.
>>>
>>> > > Try this instead (I posted this here back in 2002)
>>>
>>> > > Crock Pot Hash Brown Casserole
>>> > > 2 lb. bag frozen hash brown potatoes
>>> > > 12 oz. can evaporated skim milk
>>> > > 1 can cheddarcheesesoup
>>> > > 1 can cream of celery soup
>>> > > 1 can french fried onions, divided
>>>
>>> > > Spray inside of crock with cooking spray. Add soups and evaporated
>>> > > milk and
>>> > > whisk until smooth. Stir in potatoes and half the french fried
>>> > > onions until
>>> > > well mixed. Sprinkle remaining onions on top. Cover and cook on
>>> > > HIGH 3-1/2
>>> > > hours or LOW 6-7 hours.
>>>
>>> > Um. Not what I asked for.
>>> > Thanks, though. I guess.
>>>
>>> White Trash slop. Worthy of that piece of trash on the Food Network
>>> (Sandra Lee).
>>> If you serve this, make sure to have Jello and Cool Whip parfaits for
>>
>>
>> Spoken like mac n' cheese is high class, sheesh, at what trough do you
>> feed... you ****ing imbecile... BOOBBOOBBOOB, you can't cook and you
>> can't read, you illiterate douchebag.
>>
>>
> It is posts like these that let everyone know you have a tiny little warty
> needledick that has not worked for years.
>
> Just an FYI.
>

Look at the time difference between the post you responded to (3:15 PM) and
Sheldon's later one (4:29 PM). I think the later one was written when the
thorazine had taken effect. The aides were late with their rounds today.

wrote:
>On Jun 21, 12:57 pm, Randy > wrote:
>> wrote:
>> >We're having neighborhood pot luck next weekend--every family brings a
>> >dish to share. I would like to bring a mac andcheesecasserole.
>>
>> >My thought is to use a good recipe, but instead of baking it in the
>> >oven, using the crock pot for the baking step. It's an open house with
>> >about 75 people coming and plenty of other choices, I figure this will
>> >need to feed 20-30 people. I can bring it to the community room in the
>> >crock pot a few hours ahead and let it rip. Crock pot is 6 quarts.
>>
>> >Anyone ever doMacaroniandCheesecasserole in the crock pot? Any
>> >tried and true recipes?
>>
>> >I am looking for a cheesy, gooey high-fat, high carb mac andcheese!
>> >Down home southern style mac andcheese. The kind of mac andcheese
>> >that makes grown men miss their mommies and makes women ask for the
>> >recipe.
>>
>> >Anyone have a recipe that they have used and gotten rave reviews for?
>>
>> >Thanks in advance.
>>
>> Mycrockpothas a removable crock in it. I make my usual mac &cheeserecipe,
>> bake it in the removable crock and put it in the heater unit to keep it warm.
>>
>> Randy
>>
>> http://picasaweb.google.com/crmartin1
>
>Ok, now that seems like a reasonable compromise.
>Can you make that the day before and reheat in the crock pot? I"m
>trying to avoid carrying hot food to the location. We live on the
>other end of the development and it's either a LONG walk with a heavy
>crock, or very quick car ride. Thanks

I don't know how well it would heat up, I've always taken it right after I bake
it.

Randy


http://picasaweb.google.com/crmartin1