Hunk of Meat Mondays: Crockpot Macaroni and Bacon

A pound of bacon

Yum bacon! 

Yesterday, was a busy day of clipping our bull calf Forest, house cleaning and painting furniture, so what better way to spare of time than a crockpot meal. I have been eyeing all kinds of macaroni and cheese recipes on Pinterest, and decided to combine a few for my own. 

Ingredients 

1 1/2 cups milk - I used 2% milk

One 12 oz can of no fat evaporated milk

1/4 cup unsalted butter, melted, cooled to room temp

3 large eggs

1/2 tsp salt

3 cups (12 oz) shredded cheese Italian blend

1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)

Freshly ground black pepper to taste

Oregano to taste

1 pound of bacon

1/2 cup grated Parmesan cheese

1. By using a crock pot liner you won't have to worry about any clean up afterwards or you can spray the crock pot with cooking oil. Combine milk, evaporated milk, eggs, butter, and salt in crock pot and whisk until until smooth.

2. Add the shredded Italian cheese, bacon and macaroni, sprinkle with black pepper and oregano. Stir until macaroni is evenly coated.

3. Sprinkle with Parmesan cheese on top. Cover and cook on high for 30 minutes.

4. After 30 minutes, reduce the heat to low and cook for another two hours. You might not need quite that much time, you'll be able to tell when the pasta is all cooked.

Excuse my iPhone photography skills, but that is a pot full of deliciousness!

For other Hunk of Meat Monday recipes check out the Beyer Beware and Pinke Post blogs.

The meat cutting chart

Oh Pinterest

Have you noticed the plethora of meat cutting charts on Pinterest lately? If not don't worry that is what I am hear for to point the good stuff out. Not only are these charts giving you an education in where your meat is coming from, but they are also a great decorating piece for any kitchen or home.

Beef Butcher Cutting Chart from Etsy. If beef isn't your thing, don't worry this store sells chicken, lamb, pork and fish (yes fish) cutting charts, and they've got a deal for you buy three get one free. 

Another artistic beef chart, but what is with the horns again? It is actually better for cattle to be dehorned at a young age. There is less chance of injury to the people handing the cattle, the cattle have less chance of injuring themselves or others, and it cause less bruising of the meat. Meat bruising equal low meat quality.

I love classic beef posters like this meat market poster also found on easy. 

If you are looking for a tried and true beef cutting chart I love this one from www.beefretail.org. They also have mini and bilingual version. 

Another sample is this beef chart from the American Angus Association. When I used to work at the Association we would send hundreds of these out each year. I love that this chart and the one above not only show what the cut of meat looks like, but it also tells you how it should be cooked. You can order this beef cutting cart here. 

Happy beef eating!