In keeping with my tradition of fixing comfort food on the weekends,
I whipped up some bbq sliders and mac and cheese Sunday afternoon for my new husband and his two sons.
(See this post for my weekend of appetizers. Yummo)
My inspiration was the pioneer woman’s Spicy Whiskey BBQ Sliders . Except for the fact that they were nothing like hers.:)
Cooking wine and worshestire for the whiskey.
Hot sauce for the canned jalapeno.
Olive oil for the butter.
A mixture of BBQ and ketchup for all the BBQ sauce.
Yeast rolls for the buns.
And boy were the sliders yummy.
I wish I had taken a picture, but I was too busy eating.
You will have to take my word for it.
Then I made Trisha Yearwood’s slower cooker mac and cheese.
(Actually I got up and made it before church and by the time we got home it was done.)
I have a confession.
I love Trisha Yearwood.
When I hear her name the song “She is in love with a boy” instantly starts playing in my head.
Her recipe is the best I have found so far for the slow cooker.
I should have known a good southern girl would have the best recipe.
Common sense note: This is southern mac and cheese. If you want northern style mac and cheese go buy a box of Velveeta. (insert sarcastic tone:))
I cut the ingredient amounts in half, and it was perfect for four people.
I also added a little dry mustard, extra paprika and smoked provolone just because I wanted too.
In addition to the salt the recipe requires, be sure to salt your pasta water before you bring it to a boil.
The extra salt really helps the final flavor of the dish.