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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock PotŪ Beer Cheese Macaroni Recipe

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This recipe for Crock PotŪ Beer Cheese Macaroni is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12oz.) bottle Shiner Bock™ (minus one sip)
1 (32oz.) box chicken broth
1 (8oz.) pkg. cream cheese, softened
1 (1oz.) pkg. ranch dressing mix (HEBŪ brand ok)
16 oz. box small elbow macaroni, uncooked
16 oz. cheddar cheese (minus one bite), grated
Directions:
Directions:
Mix first 4 ingredients in Crock Pot; heat until warm, breaking up cream cheese into the smallest pieces possible. Add macaroni and cheddar cheese; stir. Cook on high for two hours. Garnish with chives, crumbled bacon, or other seasonings to taste. Enjoy!
Personal Notes:
Personal Notes:
The ranch dressing mix can be substituted with 1 tbsp. paprika, garlic powder, black pepper or whatever your favorite macaroni and cheese seasonings are. If your AA program will not allow the Shiner Bock, just use 12 extra ounces of chicken broth!

 

 

 

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