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Fast Cooking in a Slow Cooker Every Day of the Year Publisher: Family Health Publications © 2006 by JoAnn Rachor ISBN: 1878726269

Reprinted with permission from the author, JoAnn Rachor.

Macaroni & Cheese (p. 52)
(Yield: 8 cups)

Cooker Size: 3 1/2 - 7 quart.

1^st

Blend the following ingredients in a blender for 1 minute, until very smooth. Pour into the cooker.

Ingredients

• 1 cup water
• 1 cup quick or rolled oats
• 2/3 cup nutritional yeast flakes
• 1/2 cup (4 oz.) pimento
• 1/3 cup lemon juice
• 2 tablespoons onion powder
• 2 3/4 teaspoons salt

2^nd

Rinse the blender with the following water. Add to the cooker. Add the oil. Cook until boiling in a few places around the edges. (The oil is stirred in so that the blender won’t be oily. This makes for quicker cleaning of the blender.)

• 5 1/3 cups water
• 1/3 cup mild tasting olive oil or canola oil

3^rd

Stir in the following macaroni. This should be done quickly but thoroughly, in order to retain heat in the sauce. Turn the cooker on high. Cook for 40 minutes. (If you are using an "average cooker", and it is not boiling after the time listed below, but is steaming hot, turn it on high and add the macaroni. If it is not steaming, turn it on high and wait for about 30 minutes for it to get steaming hot, then add the macaroni.)

• 3 cups uncooked macaroni, preferably whole wheat

4^th

Turn off the cooker. Thoroughly stir the ingredients with a fork, making sure none of the macaroni is sticking together. Let sit 10 minutes, uncovered, for the cheese to thicken.

Tips

1. The cooker may be plugged into a lamp/appliance timer to begin cooking up to 6 hours later.
2. For directions to cook on high, or for directions to cook a smaller recipe, or other tips see the cookbook Fast Cooking in a Slow Cooker Every Day of the Year.