Fall Faves

Yes, it's still hot outside, but I find myself longing for fall, with it's cooler temps and soft breezes. I also am starting to get the itch to bake and make soups and stews, something that just seems wrong when the sun is blazing.
My mother was a terrible cook. She didn't mind serving us the Friday night required mac n cheese from the freezer in the aluminum tin. I, on the other hand, have always been on the quest for great macaroni and cheese to serve my family. I came upon this recipe this summer and can't wait to try it. After all, it combines two of my favorite things ~ bacon and the crock pot. What could be better? Now, I admit, it is far from health food, but, once in a while, don't we need solid, stick to your ribs kind of food? Isn't that why they call it "comfort food"?

INGREDIENTS

3 cups uncooked elbow macaroni (about 12 oz)

1/4 cup butter or margarine, cut into pieces

1 can (12 oz) evaporated milk

1 1/2 cups half-and-half

3 cups shredded mild Cheddar cheese (12 oz)

8 oz (half of 16-oz loaf) prepared cheese product, cut into cubes

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup chopped packaged precooked bacon (about 8 slices from 2.1-oz package)

DIRECTIONS

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Place macaroni in slow cooker; immediately add butter and stir until melted. 2 Add evaporated milk, half-and-half, 2 1/2 cups of the Cheddar cheese, the cubed cheese, mustard, salt and pepper; stir to blend well. 3 Cover; cook on Low heat setting 2 to 3 hours, stirring once halfway through cooking time. During last 15 minutes of cooking, sprinkle with remaining 1/2 cup Cheddar cheese and the bacon.

Macaroni and cheese is a great dish for adding herbs and other ingredients to give it a unique or new flavor. For example, during the last few minutes of cooking, stir in about 1/4 to 1/2 cup salsa, cubed ham, caramelized onion or chopped cooked vegetables (such as broccoli or asparagus), or 2 to 3 tablespoons chopped fresh basil or parsley.

Packaged precooked bacon is a quick way to get great bacon flavor, but instead, you can cook 8 regular bacon slices until crisp, then drain well and crumble.