I've been using these a whole box at a time to make bulk mac n cheese, and we are crazy about it. Our toddler doesn't know he's eating healthy, and we like the slightly denser noodle in the whole grain. I also like the way it twists, not the typical perfect arc of the Kraft type blue box.
My recipe:
in your 2.5 qt crock pot
add 2 cups milk, 1 cup heavy cream, three eggs, black pepper, garlic powder, parlsey, all to taste
whisk together (I also add a scoop of Green Vibrance dehydrated vegetable powder, for sneaky nutrition)
add 1/4 stick of butter and cheeses of your choice
-I use 1/2 brick cream cheese, 2 cups shredded cheddar, 1 cup grated parmesean
dump in a whole box of noodles
cover, cook on low for about two hours, stirring only once (just enough to mix in the melted butter and cheeses and keep it all from sticking to the sides)
When noodles are al dente, cover top with more shredded cheese, turn off the crock, put the lid back on, and let the cheese melt to the top. Let it cool enough to take to a party or start portioning into freezer containers, lunches, etc.
Because of the eggs, whole grains, and veggie powder, we serve this as a main dish with a fruit or veggie side.
'WHOLE GRAIN DURUM WHEAT FLOUR.'
