BESTEST CrockPot Mac N Cheese

This morning I asked my kids what they wanted for dinner tonight. Last nights dinner was very tasty but the kids didn't want it for dinner and so then dinner became a fight. I am trying to limit the amount of contention in my home. Fighting with my kids to eat the delicious dinner I made them, because they didn't want to eat it, is not something I want to do every night. I figured that I needed to make something that they actually wanted to eat tonight to save myself some sanity and peace in my home, at least one night this week. I can hope right :). Well, They asked for homemade mac n cheese. I totally could have used the "blue" box, I have several. However, my kids said they wanted HOMEMADE, mac n cheese. I said I could make baked mac n cheese, and they didn't want any part of that either. So homemade cheesy goodness was to be made on the stove and be ready for them for dinner. I decided I didn't want to turn on my stove to make a white sauce into a cheese sauce and then make the noodles and wait for them to just eat it. Too many dirty dishes, and headache for me. The only cooking on the stove for this is to pre-cook the pasta a little, but I think it would be just fine to skip that step in the future. I will test and let you know a different day.

This is recipe is a culmination of looking online and through my recipe apps for a crockpot mac n cheese. I didn't find any that are made this way, but OMGoodness... this is so delicious!  I am so glad that I adjusted this with what I had at home and what I thought would be good.

Ingredients:
12 oz. velveeta, cubed
1 1/2 cup shredded cheese blend
1 cup parmesan cheese
1 1/2 cup half n half
1 can evaporated milk
2 tbsp dijon mustard
1 lb medium shell pasta
1/4 c butter, cubed
1/2 med/large onion diced
1/4 tsp garlic salt
5-8 dashes tabasco
salt and pepper to taste (may need to just add pepper)

Directions:

Pre-boil pasta 5-6 minutes in salted, rapid boiling water to al dente. Drain and set aside (do not rinse). Spray slow cooker with "Pam" or other non stick spray. Add drained pasta. In a medium bowl mix together the rest of the ingredients, pour over the pasta and stir to incorporate throughout the pasta. Set cooker on low and stirring periodically for 2 hours, so the cheese melts thoroughly and does not get crusty on the sides and bottom. After cheese is melted throughout the dish is done. Pasta is cooked perfectly. Eat right away, or set on warm and eat later.

This dish is one of my favorites I've made so far! It's that GOOD! This makes a bunch, but as much as my family LOVES Mac N Cheese, I doubt there will be any left over for lunch tomorrow. I was thinking of serving some chicken tenders with this, but the Mac N Cheese maybe all we eat tonight.

Please let me know what you think of this I am curious to see how you like this recipe. Thanks for stopping by :)

Baked Macaroni Casserole with Smoked Turkey Sausage

Tonights dinner was inspired by a dear friend's macaroni casserole. I was going to make it the way she does, but I had to use of some of the stuff in my refrigerator since we are leaving for vacation in a couple of days. So I wanted to use what I had on hand.

I used similar measurements except doubled them since I have 5 people to feed. And they love mac and cheese things. This smells heavenly, and alas, I have yet to try it. It is sitting on my stove, waiting for my dear husband to come home so we can dig in to dinner. I know I'm such a good wife I'm waiting for him. I cooked it in my pampered chef 13X9 stoneware dish. So it will stay warm for 30 minutes. He should be home shortly.

This dish has my kids swarming in the kitchen. Their cheese and noodle detectors must have gone off and are now impatiently waiting for their cheesy noodle dinner.

Ingredients:
Preheat oven 350F

4 cups dried pasta (macaroni, medium shells, penne)
1 pkg smoked sausage (I used turkey)
2 cups shredded cheese
4 cups milk (I used prepared non fat dry milk)
1 can cream of mushroom soup with roasted garlic
1 can cream of chicken soup
1/2 vidalia onion
salt and pepper to taste

Mix all ingredients together, dump in a greased (non-stick cooking spray) 13X9 baking dish, Place in 350F oven bake for 40 minutes.

*Optional - place extra cheese on top 5-10 min before finished baking.

Five Cheese Baked Mac N Cheese

After the last baked mac n cheese, my husband has been craving baked mac n cheese. He used to never ask for it. But he has lately. So when I went grocery shopping with him I asked him if he wanted it on the menu this week. He said "Sure! What do you need?" So, needlessly to say, we picked cheeses we thought would be tasty in a baked mac n cheese. A small block of white sharp cheddar, and some gruyere. I already had at the house some Asiago, and Romano. It was originally going to be just the four cheeses. Then I decided at the last minute that it would be a nice touch to add some mozzarella cheese on top of the dish. So that is how we got the 5 cheese mac n cheese. This is a pretty typical (at least I think so) baked mac n cheese recipe.  I did not look at any recipe for this. I just kept thinking... what would taste good and then I just went with the flow. I know it's kind of dangerous to do that, but I like living on the edge. Can you tell?

This dish I think would have to be my favorite Baked Mac N Cheese I've ever had. And that's saying something. It is flavorful without being too salty or too bland. This is the perfect Baked Mac N Cheese.

Ingredients:
4 cups shredded extra sharp cheddar (white)
2 cups shredded gruyere
1 cup asiago shredded
1 cup romano shredded
1 Tbsp pesto
1/2 tsp white pepper
8-9 cups of milk
3 cups half n half
1 box elbow macaroni (I used quick cook)
1 cup diced onion
1 tsp garlic paste
4 Tbsp butter
4-5 heaping tsp flour
2 eggs
1/2 cup italian bread crumbs (to sprinkle on top)
1 cup mozzarella cheese (to sprinkle on top)

Directions:
Preheat oven to 350F. Prepare 13X9 baking dish by spraying all sides and bottom generously with non stick cooking spray, or lining with foil sprayed with non stick cooking spray.

In a large bowl shred all cheeses and set aside.

In a large pot place water on to boil to prepare pasta according to package directions (cook to al dente).

In a medium sauce pan, place the onions, butter, and garlic paste. Cook until the onions are translucent, stirring occasionally to incorporate all ingredients. Then add the flour and stir until slightly golden color, the flour and butter will combine to make a think paste like consistency. Gradually whisk in the milk, and half n half. This will be a thin consistency until the milk heats enough to thicken the mixture. Add the pepper and pesto. Stir/whisk constantly until thicken. Add pasta to boiling pot of water (Do not add any salt to the water) and cook to al dente.

In a small bowl beat the eggs and gradually add some of the milk mixture to the eggs while consistently beating them together. This will temper the eggs so they won't cook separately in the sauce. Once they are tempered, pour the egg mixture into the rest of the milk mixture, stirring to incorporate. Then while still on the heat, add the cheese and stir until all the cheese is melted.

By now the noodles should have been completely cooked (leave slightly al dente) and drained. (DO NOT RINSE PASTA) Turn the heat off under the cheese sauce. Add cheese sauce to the pasta. Pour pasta/cheese sauce mixture into a prepared (Sprayed with non-stick cooking spray) 13X9 baking dish.

Place baking dish in a 350F oven for 25 minutes, then turn heat up to 425F. Sprinkle the pasta dish with the italian bread crumbs and mozzarella cheese. Bake an additional 5-10 minutes until sides are browned and cheese is bubbly.

Serve hot/warm.

Verdict:

my leftovers :) lunch tomorrow

My favorite dish! My husband agrees that this is the best baked mac n cheese. He had two helpings, I had two helpings, even two of my kids had seconds. I have enough for a little leftover but not much. It will feed a ton. This is good as a dish for a potluck, dinner by its self or served as a side dish. If you use this mixture of cheeses this will be a small slice of heaven.

4 Cheese Fancy Baked Mac N Cheese

As i was searching the web today after my schoolwork was completed, trying to get ideas for dinner. I went to one of my favorite cooking blogs The Pioneer Woman. I was searching through her expansive recipes, and came across what looked like heaven in a pan. Yes, I said heaven in a pan. She calls it Fancy Macaroni. I altered it a little, so I'm calling it 4 Cheese Fancy Mac N Cheese. And yes, if you read her post on it... she is right, it is a very decadent dish should be reserved for a special occasion, like Tuesdays :) That's my excuse for making it. I even went to the store to purchase some of the cheeses she lists so I could try to replicate it as closely as her recipe. But of course as I go along, I realize that something else would make it yummy too, so I add it to it.

Is that so wrong? I wanted to call this Heavenly Mac N Cheese. Which is probably a better description, but I think I should let someone else have that one,... the originator... The Pioneer Woman... She is an amazing cook and when I grow up I want to be her! She does amazing things with food, and it makes my mouth water just by reading her blog posts. I'm so not worthy, but I did my humble best. Thanks Pioneer Woman for helping me create the BEST Baked mac n cheese I've ever had! You ROCK!!! (if you ever read my humble blog, I am truly honored!)

Ingredients

• 4 cups Macaroni
• 8 Tablespoons Butter (Salted Butter)
• 2 whole Medium Onions, Cut In Half And Sliced Thin
• 10 slices Regular Bacon
• 1 Tablespoon Bacon Grease (reserved From Bacon Slices)
• ¼ cups All-purpose Flour
• 2 cups Whole Or 2% Milk
• ½ cups Half-and-half
• 2 whole Egg Yolks, Beaten
• Salt And Pepper, to taste
• ½ cups Grated Gruyere Cheese
• ½ cups Grated Fontina Cheese - I used Romano cheese
• ½ cups Grated Parmigiano Reggiano Cheese - I used Asiago cheese
• 4 ounces, weight Chevre (soft Goat Cheese) - I used crumbled goat cheese (3.5 oz)
• 1 Tbsp pesto

Preparation Instructions

Preheat oven to 350 degrees.

Cook macaroni for half the time of the package instructions. Drain and set aside.

Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.

Melt 4 tablespoons butter and 1-2 Tbsp bacon fat in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses, pesto and stir until melted and combined. Add onions and bacon (reserving some for topping) and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish, Cover with reserved onion and bacon and 1/4 cup shredded Gruyere and bake for 15 to 20 minutes or until sizzling and hot.

Serve with red meat or a green salad.

I served it with pesto breaded chicken cutlets and brussels sprouts. 

** All italics are things I did differently from the original recipe. So yummy!

I thought this was a fabulous dinner. Very flavorful and definitely good on a Tuesday after eating a week of crock pot meals. I really enjoyed making this dish. It was really tasty! I hope you like it too.

Broccoli Cheeseburger Mac

Tonight, my kids asked if they could have cheeseburger mac. I tried to think of some way to sneak in veggies into dinner that were not corn. Since that was the side dish they requested. I had some broccoli that I needed to use up from Bountiful Baskets. I had some bulk breakfast sausage and half an onion that I thought would be good and add flavor to the mac instead of just plain hamburger meat.

This was a delicious dinner, that had all the basic food groups in one dish. So yummy! I'm heading back for bowl number 2... Mind you, I didn't have lunch... So I'm a little hungry. This makes enough for company if your kids have friends over for dinner, and it's also good if you want leftovers for your spouses lunch the next day. This would be good re-heated and the next day. :)

Ingredients:

2 boxes Mac N Cheese

1 stick of butter

1/2 cup milk

4 oz velvetta cheese, cubed

3-4 cups fresh or one frozen bag of broccoli

1/2 onion

1 lb bulk sausage or ground beef

Directions:

Boil water in a large pot on the stove. As the water is boiling, dice the onion and cut up the broccoli... in a medium skillet add the bulk sausage and onions and cook until meat is browned and the onions are slightly transparent. Then set aside. In the water pot once it's boiling add the noodles from the mac n cheese box, holding out the powdered cheese to add later. Cook the pasta, about 2 minutes after you add the pasta, add the fresh or frozen broccoli to the same pot. Once the pasta is al dente or til desired tenderness drain the broccoli and pasta together. Then add the milk, velvetta cheese, powdered cheese, and all other ingredients including the sausage onion mixture and pasta broccoli. Stir until all incorporated and the velvetta is melted. Then serve.

This is SO DELICIOUS full of yummy vitamins from the broccoli and onions. Great flavor! no added salt, or pepper needed. Except to cook the noodles which adds flavor to the pasta.

* Make sure you salt the noodles when cooking them.