This is what I look like before my morning coffee and long after a haircut is overdue.
Our office moved from one office park to another, however, and the new office park doesn’t have a barber shop. So it’s been a while. With the moisture in the air and average daily temperatures so far, I can see a haircut becoming a priority.
MMMMMM, mac & cheeeeeeeeeese. I have lamented the lack of decent cheddar here in Regensburg. I guess the cheese deities heard me, because I finally saw sharp cheddar and decided to take a chance. Cliff is especially glad I did. This stuff was fabulous and takes the edge off of the occasional homesickness.
1/4 c flour
1 t salt
1/4 t ground pepper
2 T minced dried onions
1/2 t paprika
3 c milk
1 c grated cheddar cheese*
2 c uncooked macaroni#
*The cheese I was able to find was in 100 gram packages of sandwich-sized slices. I used 2 entire packages cut into matchsticks in order to approximate shreds. I don’t know how this compares to amount given in the recipe, but I’m fairly confident that it was at least a little more than 1.5 cups.
#The uncooked pasta part made me nervous, so I parboiled mine, then combined everything in the crockpot. The noodles were a little mushy, but still good.
In a saucepan, combine all dry ingredients. Whisk milk into saucepan until there are no lumps. Over medium heat, continue stirring milk mixture until it thickens and boils. Add cheese a little at at time and stir until melted. Pour pasta and sauce into crockpot and stir until well mixed. Cover and cook on low for 2.5 hours or high for 1 hour.