Raonni Mac
16 oz. elbow macaroni, prepared according to pkg. (drain)
16 oz. Velveeta, cubed
12 oz. sharp cheddar, shredded
Milk, approximately 4 cups
1 egg, beaten thoroughly
4 T. margarine
1 T. prepared mustard
two cloves of garlic
salt and pepper to taste
Stir the 4 T. of margarine into the prepared macaroni while it is still hot so that the margarine melts completely. Salt and pepper the macaroni at this point.
Combine the beaten egg, mustard, and about 2 cups of milk; mix well (a whisk does this best).
Mix the buttered mac, chunks of Velveeta, shredded cheese, and garlic in the Crock-pot.
Pour the egg-milk-mustard mixture over the layers of mac and cheese.
Then pour additional milk over the mac and cheese, only to the point that the milk will rise above the mac and cheese when compressed with the back of a large spoon.
Crock pot: Low temp. for approx. 3 hours. Stir before serving.
We will serve half of this and put the other half in a 9 x 13 inch pan and freeze it. Cook at 350 degrees for an hour.
