Crock Pot Mac and Cheese

 This slow cooker macaroni and cheese takes less than 10 minutes to get into the Crock Pot and then it’s ready to go!

1. Boil pasta for about 2 minutes less than the package indicates.
2. While pasta is boiling, shred the sharp cheddar cheese.
3. Put all of the ingredients into the slow cooker and cook per the recipe below.

Tips for Perfection

• Pasta – Do not overcook the pasta, it should be very firm after boiling. Rinsing the pasta stops it from cooking.
• Cheese – Shred the cheese from a block, pre-shredded cheeses do not work as well.
• Cooking time – Check the pasta early, slow cookers can vary.
• Double the recipe – A single batch of this slow-cooker mac is cooked in a 4qt slow cooker. To double this recipe, cook in a 6QT crockpot.  Cook on high for 2 1/2 hours, stirring after 1 hour and 2 hours.  (When stirring, try to do it as quickly as possible to keep the heat inside).
• Make ahead –  To prepare this ahead of time, mix all of the ingredients except the pasta. The pasta can be cooked ahead, rinsed, and cooled. Combine the pasta and sauce ingredients in the crock pot just before cooking.
• Baking in the oven –  If you prefer or if you are short on time, you can bake this in the oven (and I have many many times!) Preheat the oven to 350°F. Bake 30 minutes covered and 30 minutes uncovered.

Credit: https://www.spendwithpennies.com/ultra-cream-mac-n-cheese-in-the-slow-cooker/

Butternut Squash Mac and Cheese

YIELDS: 8 serving(s)

• PREP TIME: 

  15 mins

  COOK TIME: 

  4 hrs

  TOTAL TIME: 

  4 hrs 15 mins

  Ingredients

  • 1 lb. 

    Diced Butternut Squash, Peeled And Seeded

  • 5 

    leaves Fresh Sage, Minced

  • 2 tsp. 

    Fresh Thyme Leaves

  • 1 

    Small Onion, Chopped

  • 3 

    cloves Garlic, Chopped

  • 1/2 c. 

    Vegetable Stock

  • 1 lb. 

    Dry Elbow Macaroni, Cooked According To Package Directions

  • 1 tbsp. 

    Salt

  • 8 oz. 

    weight Shredded Cheddar

  • 4 oz. 

    weight Cream Cheese

  • 
    
  • Directions

  • Place butternut squash, sage, thyme, onion, garlic and vegetable stock in the slow cooker. Cover and cook on high for 4 hours, or low for 8 hours. Use an immersion blender or regular blender and puree the vegetables.
    
    Make sure the slow cooker is set to warm. Add puree, pasta, salt, and cheeses to the slow cooker. Stir until well combined and cheeses have melted. Season with salt to taste and serve.

Chicken-Broccoli Mac and Cheese with Bacon

6 ounces uncooked large or regular elbow macaroni

3 cups prechopped broccoli florets

3 bacon slices, coarsely chopped

12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces

1 teaspoon kosher salt, divided

1 tablespoon minced fresh garlic

1/8 teaspoon ground turmeric

1 1/4 cups 1% low-fat milk

1 cup unsalted chicken stock (such as Swanson)

1/4 cup plus 1 teaspoon all-purpose flour

5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.

3. While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.

4. Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

Slow Cooker Mac and Cheese

1 (16 ounce) package elbow macaroni

1/2 cup butter

salt and ground black pepper to taste

1 (16 ounce) package shredded Cheddar cheese, divided

1 (5 ounce) can evaporated milk

2 eggs, well beaten

2 cups whole milk

1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)

1 pinch paprika, or as desired (optional)

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.

2. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.

3. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.

4. Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.

5. Cook on Low for 3 hours.