We were going to celebrate my b-day with a cookout & so was perusing around to find good bbq side dishes & thought that I would make my own salsa via the crock. Who the hell doesn’t like salsa? So, day before made the salsa – um, not what salsa should be to say the least. Bland is a good way to describe if you pressed me to do so. Next.
Looked around a bit more & found a mexi mac & cheese that didn’t involve canned cheese or Velveeta. Hadn’t made mac & cheese for ages & thought this would be a hit!
- 5 cups cooked rotini pasta
- 8oz cubed mild cheddar
- 1 can evaporated milk
- 4oz cubed sharp cheddar
- 1 4oz diced green chiles, drained
- 2 teaspoons cayanne powder
- 2 medium tomatoes diced
- 5 sliced green onions
Cook that stuff:
- Combine all ingredients (except for tomatoes & green onions) & crock for 2 1/2 hrs
- drop in the tomato & green onions the last 1/2 hr (which I forgot to do since I was drinking the Rose wine!)
Not too damn bad. The cheese was a tad coagulated since wasn’t using canned/Velveeta, but the dish didn’t disappoint. Was spicier than thought it would be, but most everyone believed that was fine since no one puss’d out on eating. Except… for those that did eat! We had a couple folks who were on dietary restrictions & that is no fun at all at a bbq. But, did receive a nice pricey bottle of beer (which I’m holding out drinking as long as I can…too late.).
The mac & cheese dish was paired with steak & seafood kabobs that turned out great now that I learned how to use my new charcoal chimney. Messed up the last 2 bbq attempts by letting the coals sit to long & then realizing that there isn’t enough heat to cook the food, dammit.
All in all not too bad & way cheaper than most of the crock mac & cheese recipes – hell, a block of Velveeta alone is like 7 bucks.
You can bring the crock to the bbq, but not the bbq to the crock – Socrates.