Four Foods on Friday
Can you hardly believe it’s week 25 of Four Foods on Friday? That’s a lot of food talk and shared recipes. No wonder I’ve gained weight!
1. Cottage cheese. Small curd, large curd, chunk or whipped?
Dean’s fat free small curd. I will accept nothing else.
2. Burgers. Made fresh, preformed fresh or preformed frozen?
I can’t remember the last time I had a cheeseburger, let alone made one, but I think my family always buys preformed fresh.
3. If you could only buy one kind of salad dressing what would it be?
Ranch! And the ranch at restaurants always tastes better than the ranch from the grocery store, so I need a barrel of it from a restaurant.
4. Share a crockpot or slow cooker recipe.
I’ve made crockpot mac & cheese a few times, and it’s good but it needs something. If you feel like dabbling in recipe development, let me know what you’d change about this recipe.
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16 ounces elbow macaroni
24 ounces extra-sharp cheddar cheese or sharp cheddar cheese, shredded
1/4-1/3 cup grated onions
12 ounces evaporated milk
4 ounces butter, 1 stick cut into chunks
1 3/4 cups milk
1/8 teaspoon black pepper
1. Add all ingredients to crockpot and stir well.
2. Cover and cook on high 4 hours stirring every 2 hours.
I agree! Why is it that restaurant ranch tastes better than what we buy at the store?
I think restaurants make their own dressings, that’s why they taste different maybe? There are secret ingredients in there LOL.
That is a great way to make macaroni and cheese. I will do that the next time we have company so I don’t have to turn on the oven and get the house hot.
Thanks for playing Four Foods On Friday!
Hmmm, you’ve just reminded me of something that gave me an idea for next week.
Stumbled.
[...] Corrin shared a recipe for Crockpot Mac and Cheese and her family likes preformed fresh burgers. [...]
You’re totally right about the restaurant dressings. And the mac and cheese seems like it may need salt, or maybe a spike of mustard? I may try this one and see what I can add. I’ll let you know!
I think restaurants get different Ranch seasoning mix than we can buy in the store. We’ve asked at Chili’s before and they’ve actually given us their recipe, but it’s still not the same.
The mac&cheese sounds great! I’m with Elle…maybe a little dry mustard like the recipe I sent to you calls for.
sometimes restaurants wil lallow you to buy a container of their dressing…of course they way overcharge, but it’s so worth it. So turn on the the charm and make nicey to the wait staff!
Lynne - we have to find the secret recipe!
Chili - I think their secret ingredient is extra fat and calories. That’s why it’s so damn good!
Karen - I love our crock pot and toaster oven. They totally save the house from roasting in the warmer months.
Val - happy to help.
Elle - let me know your findings. I’m not big on mustard in my mac & cheese, so I may try the salt.
Megs - what did Chili’s ranch have in it? Maybe we can break the secret recipe!
Kelly - I think the server at Texas Roadhouse owes me a little extra Ranch dressing. I’m a good tipper!
Ya I’m thinking that whipped cottage cheese is just a myth and I will have to try that crock pot for mac & cheese. I’m always interested in learning how to make it a new way so long as it tastes good
Reading your recipe makes me wanna get a crockpot now!
Your recipe sounds good. I think it definitely needs salt. Not too much, though.
A little garlic and two other cheeses mixed with the sharp or cheddar. Another bright cheese of your fav and a light cheese of your fav. Maybe add some cracker crumbs on top before you serve. YUM.