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Recipes

Macaroni and Cheese

Stir in the crock pot:

• 3 eggs
• 4 cups milk
• 2 Tbsp dried onion flakes (or 1/8 onion, minced)
• 1 Tbsp tapioca flour
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 pound pasta
• 2 cloves garlic, pressed

Add more milk if needed to cover the pasta. Cook on high for 45 minutes.

Stir once while cooking, to prevent the pasta at the top from becoming dry and crispy.

The pasta should be beginning to soften, but not so soft that stirring smushes it.

Then add:

• 9 ounces cheddar cheese, grated (about two inches of a "baby loaf")
• 1/2 ounce percorino romano cheese, grated (1/2 cup once finely grated)

Stir well. Reduce the temperature to low. Cook for about 90 minutes, until center does not jiggle and pasta is tender. Stir once more while cooking.

Serve promptly! Refrigerate any leftovers promptly! You will get macaroni and cheese soup if you leave it in the crock pot after it is done.