Jun 172016
 

This is a family favorite I posted some time ago and finally added a couple pictures. I’m still trying to remember to take pictures when I make some of the variations, but we don’t have this recipe often due to the high-calorie content.

I also discovered something after making this recipe many times. If you stir the mixture after 30 to 45 minutes of cooking, it resembles more traditional baked macaroni and cheese. If you don’t stir, it comes out more like layers with the top being a fluffy cheese layer.

Baked Macaroni and Cheese
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 2 cups uncooked elbow macaroni
  2. 1/4 cup butter or margarine
  3. 12 oz. sharp cheddar cheese
  4. 4 oz. mozzarella cheese
  5. 5 cups milk
  6. salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Layer macaroni, butter, and cheeses in a 9-by-13 dish. Pour milk over the top layer.
  3. Bake for one hour. Do not cover.
Notes
  1. To prevent this dish from becoming too brown and crusty (I like the brown and crusty myself but I know some people don’t), cover with foil for the last 15 minutes of baking.
  2. Experiment with other cheeses!
  3. You can turn this into an entrée by adding your favorite meats and veggies!
Kryson's Kreations http://krysonskreations.com/
Some variations:

 

Baked Mushroom Cheeseburger Macaroni

Ingredients above plus:
1 lb hamburger
1 diced medium onion
8 oz fresh, sliced mushrooms or 12 oz can mushrooms

Brown hamburger with onion and mushrooms. Drain and add meat mixture before cheese layer. Reduce milk by 1/2 cup. Follow remaining directions above.

 

Baked Bacon Cheeseburger Macaroni

Ingredients above plus:
1 lb hamburger
1 diced medium onion
6 slices bacon, crumbled

Brown hamburger with onion.  Drain and add hamburger and onion mixture before cheese layer.  After cheese layer, sprinkle with crumbled bacon.  Reduce milk by 1/2 cup.  Follow remaining directions above.

 

Baked Ham and Cheese Macaroni

Ingredients above plus:
1 lb ham and choose any combination of the following veggies:
Onion
Mushrooms
Broccoli
Cauliflower

Fry ham and veggies to remove excess liquid. Drain and add before cheese layer. Reduce milk by 1/2 to 3/4 cup. Follow remaining directions above.

This is a very versatile dish. Try using leftover taco meat, chicken, peppers, or any number of variations to make a completely different dish every time. Let me know what you tried, what worked and what didn’t!

Mar 012016
 

In the spring, as a part of spring cleaning, I make and freeze tons of pasta to save on cooling during the summer. I always freeze several bags with 2 cups of macaroni so I can make this recipe. My little 1.5 quart slow cooker doesn’t heat up the kitchen much, so this gets made often when the temperatures soar.

Consider adding crumbled bacon or ham for a yummy main dish.

Serves 2-4 depending on how much you love macaroni and cheese.

Slow Cooker Macaroni and Cheese
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Cook Time
2 hr
Cook Time
2 hr
Ingredients
  1. 2 cups al dente cooked macaroni noodles
  2. 1 Tablespoon butter or margarine, melted (or 1 Tablespoon Olive Oil instead)
  3. 1 cup evaporated milk
  4. 1 cup shredded cheese
  5. 1 Tablespoon minced onion
  6. salt and pepper to taste
Instructions
  1. Grease 1.5 quart slow cooker with butter, margarine or olive oil.
  2. In a lidded bowl, toss cooked macaroni with butter, margarine or olive oil.
  3. Add remaining ingredients, stir and pour into slow cooker.
  4. Cover and cook for 2 to 3 hours.* Stir every 30 minutes.
Notes
  1. *Not all slow cookers heat the same. It's a good idea to check it at 2 hours and see if the cheese has completely melted into a creamy, not stringing, sauce. If you overcook it, the cheese starts clumping together forming little cheese balls.
  2. You can use any cheese you like. I use a colby and jack mixture most of the time. I've also used Italian blend, Mexican blend, half cheddar and half provolone, but my favorite was sharp smokey cheddar.
Kryson's Kreations http://krysonskreations.com/
slow-cooker-mac-n-cheese

Jun 202011
 

I tried a new recipe last week that turned out ok, but I think with some playing around it could be much better. I’m going to post the recipe and do my own playing around with it, but I’d love to see what other people would do to make it better as well.

I’ll post what I try and how it turned out when I make it again.

2 lbs hamburger 1 medium onion, chopped
1/4 cup water 12 oz package frozen mixed vegetables
2 cans cream of mushroom soup 2 cups shredded cheddar
2 1/2 cups cooked macaroni

For the frozen mixed vegetables I used the green beans, corn, etc mix.

  1. Brown ground beef and onions.
  2. Combine all ingredients, except shredded cheese and macaroni, in the Crock Pot.
  3. Cover and cook on low for 6 hours.
  4. Add cheese and hot cooked macaroni and continue cooking for about 15 to 30 minutes longer, or until the cheese has melted and the dish is heated through.

It was a little bland and tasted like it was missing something. I think next time I’m going to try different vegetables and some spices. If anyone plays around with it, let me know the result!

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