Behold, the macaroni & cheese made in a slow cooker!
It wasn't the greatest mac & cheese in the world, but it wasn't bad. It was very clumpy, but very cheesy. It beats the box stuff!
Slow-cooked Mac & Cheese:
- 3 cups shredded Cheddar cheese
- 2.5 cups milk
- 1 large egg, beaten
- 1 tsp salt
- 8 oz cooked elbow macaroni
Combine cheese, milk, egg, and salt in slow cooker. Cook on high 1 hour.
Add macaroni. Stir. Cover and cook on low 4 more hours.
Eat.
I tried to give blood again today. Unfortunately, my iron levels haven't budged since last time. Basically, I'm not anemic, but I don't have enough extra iron to give. It's frustrating, because I've tripled my iron supplements since last time, spreading them out throughout the day. Unfortunately, iron from veggies isn't absorbed as easily as iron from meat. I think I'll wait until after Easter to try and donate again.
Dinner was spinach lasagna, with a big ol' piece of garlic bread.
That's what happens when you decide garlic bread makes a good side, but there's only two of you to eat a whole loaf. Heh heh.
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