I remember sitting in the family room as a kid with my mom while she watched Dynasty and Falcon Crest. My Dad would affectionately refer to the evening soaps as “The Jerk Shows”. Hardly age appropriate programming for me but I always looked forward to those nights. Not because I wanted to find out what Krystle and Alexis were up to, but rather, for the big bowl of homemade popcorn my mom would make. Right before the shows would begin, she’d pop-up a batch of kernels on the stove and then drizzle the crunchy bits with melted butter, and finish it with a generous sprinkling of salt. Next she’d flip the cap off of a bottle of Diet Rite and pour it over ice and we’d head to the TV. To this day when I smell diet pop jumping off of ice cubes, and homemade popcorn cooking on the stove, I think of those evenings.
Category: Party
Mac & Cheese to Serve a Crowd
I make this recipe often for parties because Mac & cheese is a dish that everyone loves. This version has great flavor and texture. It works well as side dish or even as a main course with a big salad. The best part is that it can be prepped ahead and then combined in a slow cooker with very little effort. Enjoy!
Mise en place
6 cups pasta, uncooked (about 1.5 lbs)
6 Tablespoons unsalted butter
16 oz Velveeta cheese, cubed
2 1/2 cups shredded sharp cheddar cheese
1 Tablespoon Dijon mustard
2 cups milk (1 pint = 16 oz)
1 cup heavy cream (1/2 pint = 8 oz)
2 tsp salt
1/2 tsp pepper
- Cook pasta in salted boiling water for 5 minutes
- Reserve a coffee mug full of pasta water right before you drain it.
- Drain the pasta and place in the slow cooker. You can also store it in the fridge at this point for later assembly.
- Add the remaining ingredients to the crock pot and stir until well combined.
- Start the crock pot on high for about 30 minutes. Then turn it to low and cook until melted through), stirring every 15 min or so.
- Taste and adjust the seasonings to taste
- Add a splash of the reserved pasta water if it seems a little dry