Tuesday Tidbits

 

Weather has been in the 20's here, with lots of snow, some rain, icy roads, and just your typical winter weather.

The latest crocheted granny square for my book blanket.  Book was about a 3/4 out of 10, if you ask me.  Just too much family drama for me.

In the midst of the Thanksgiving holiday, we made up a batch of homemade meatballs and got them into the freezer for winter meals.

Update on the crock pot macaroni and cheese... 

It reheated great!  Just do it slowly, and it reheats very creamy as it was when it's cooked.  My husband took some to work and heated his in the work room microwave, but heated it too long and the oil separated.  So, just heat it slowly, and not high microwave heat, and it's great the next day.

Here is how I made it.

In a crock pot pour in dry noodles.  I used a 14.5 oz. box, and that was non-gmo (can't remember the brand), but it was enough noodles.

My Mom never made stove top mac'n cheese with whole milk, but she did add it later if needed.  She always started with canned milk.

I had one can of evaporated milk, so I used that first, by measuring, then make up the difference, with whole milk, up to 3 cups, and poured that over the noodles. Add 1/2 cup heavy cream (I used organic).

Next time I will use more evaporated canned milk or all canned milk.

I think I will also butter the crockpot first next time.  The noodles cooked, but stuck when I stirred half way of cooking these two ingredients, mixed with 4 oz (half a block) of organic cream cheese and 4 Tbsp. of butter. Add 1 tsp. salt and 1/4 tsp. white pepper. I cooked this about 2 hours, then added the following cheeses:

-2-6oz. blocks of organic sharp white cheddar cheese, grated

-about a inch thick stack (to 1 1/2 inch) of local Amish made American white cheddar cheese slices, cut up (what we had on hand)

and about 1 cup shredded pepper jack cheese

Additional whole milk if needed, after the cheese is melted. 

The mac'n cheese was the first crock pot mixture, that did not come out "gritty" or reheat terrible, or even taste too cheesy.  It was just perfect in flavor, texture, and over all a winner for us.  I do believe the type of cheese, and brand will change this, but using the better cheeses will make a winner dinner.  One recipe we tried in the past called for mozzarella, and we have both decided the only local mozzarella is the worst cheese made (will look for some locally for our other dishes now).

Tuesday Tidbits  ©  December 2025 by Kristina at Pioneer Woman at Heart