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17_Hard_To_Say_I'm_Sorry.mp3

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The most important work you will ever do

will be within the walls of your own home."

~Harold B. Lee

Life is far too short to be sad.
To be mad. To hold regret.
To look back. To be depressed.
To be unkind. Be nice and do good,
everyday is new.
~ Unknown

Do not spoil what you have by desiring
what you have not;
but remember that what you now have
was once among the things you
only hoped for.
~ Unknown

Slow Cooker Bacon-Topped Mac N Cheese

: 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: 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)

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.