Gooseberry Patch Slower-Cooker Mac N Cheese

Yeah, you read that right:  Slow-Cooker Mac N Cheese.
I. Love. This. Dish.
And, I think, it may just be the perfect solution to a problem that's been plaguing me for years:

What to eat for Sunday lunch?

We do not live very close to our church. So, by the time we get there for Sunday School and stay for last service, then drive home, we are famished. Heck, it's almost 1 pm by the time we get home to eat lunch. (Yeah, we love hitting the local Chinese joint--like half the congregation. But, who can afford that every week?)

Now you understand why we have grilled cheese and canned soup a lot of weeks.
It's the easiest thing I can whip-up just before the low-blood sugar-induced coma sets in and I pass out. (Confession time:  So, I really, really love grilled cheese. And could eat it nearly everyday. But that's beside the point--okay?) But I digress...

This recipe from the Gooseberry Patch Slow Cookers, Casseroles and Skillets cookbook cooks in just the right amount of time to be ready when we get home for lunch.

I have to tell you:  This is really the only time I'm likely to make this dish, as my weekday work schedule requires I pick slow-cooker recipes that take 8-10 hours. This recipe will definitely not work in that length of time. (I kept it on "low" to keep it warm for LittleD to get home two hours after dinner and the outside of it was starting to turn to cheese leather.) Stick to the 3-4 hour time range.

Let's get to the recipe, shall we?
(I'm asking for forgiveness for my crummy pix. I used LittleD's old, old digital camera because she'd swiped mine, and some of the pictures were a bit fuzzy.)

Start 8 oz of elbow macaroni cooking in boiling water.

Gather up the primary ingredients:

1.5 c. milk, 12 oz can evaporated milk, 1/2 c. margarine (melted),

2 eggs and 3 c. of cheddar cheese

Combine the melted margarine with the beaten eggs.

Add the evaporated milk.

(Are you like me:  Do you stand in the grocery aisle and think:

"Is that condensed milk or evaporated milk at home in my pantry?"

Then inevitably buy the wrong one. I should never shop without a list.)

The recipe calls for salt and pepper to taste.

Here's my secret ingredient:  I substitute white pepper in recipes like this.

It doesn't show up in the finished product.

(Sometime I'll tell you how my mom's abuse of pepper strikes fear in my family.)

Stir in the cheese shreds and milk.

This recipe basically looks like soup at this point.

I must admit:  I was really having my doubts about how this was going to turn out.

Pour it in a crock that has been sprayed with non-stick spray first. ***important!***

Set it to cook on low for 3-4 hours.

Here's a peek at the recipe.

I was pleasantly surprised by the final product.

Check this out:

Is that not beautiful?

I served it with a salad and fruit.

And everybody was happy.

This one will definitely go on the rotation at our house--especially on Sundays.