What can I say?
I guess this was just not meant to be.
Here’s what I did.
First of all, I didn’t have macaroni, so I started this recipe out with rotini pasta. That substitution alone seemed innocent enough, but it gets better. As you can see, I threw in a couple pieces of the multi-colored rotini pasta, because I ran out of the original.
Secondly, I didn’t have any saltine crackers. My mom makes fabulous baked macaroni and cheese and she always uses some saltine crackers. I decided that if I mixed some eggs with the milk, that would do the thickening trick.
So here I was, cooked pasta, milk, a can of evaporated milk (I saw a recipe using that one time), some salt, two eggs, onion, sharp cheddar, and some yogurt cheese all whipped up and put in the crock pot. Yum, yum!
Thirdly, I had never made macaroni and cheese in a crock pot before. I’ve baked it, and I’ve always loved the crunch edges. I thought I should put the crock pot on high, but what actually happened was the edges burned. What a bummer!
I cooked this for around 2 hours on high and it’s horrible looking and has the strangest texture around. It’s runny-ish, but at the same time it’s not smooth at all… it’s like it has curdled milk in it, but I think that is the set-up eggs. A lot of good those did!
So for all of you who expected a fantastic recipe this weekend… you might be out of luck.
Believe me; I’m as disappointed as you are. 😉