Slow Cooker Creamy Mac and Cheese

Serves 6

2 hours of time

Ingredients

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter
  • 2 1/2 cups grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 (10.75 oz) can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup milk (I used 1%)
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper

Instructions

  1. Boil the macaroni in water for six minutes and drain.
  2. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts.
  3. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again.
  4. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).

Recipe Cred: Six Sisters

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Ratatouille with Goat Cheese

Ratatouille with Goat Cheese

Ingredients

1/2 cup extra-virgin olive oil, plus more for drizzling

1 pound eggplant, peeled and cut into 1-inch dice

5 large garlic cloves, minced

Salt and freshly ground black pepper

1 zucchini, cut into 1/2-inch dice

1 yellow squash, cut into 1/2-inch dice

1 large onion, cut into 1/2-inch dice

1 red bell pepper, cut into 1/2-inch dice

2 pounds tomatoes, cored and finely chopped

1 cup loosely packed shredded basil leaves

1/2 teaspoon finely grated lemon zest

1/2 teaspoon fresh lemon juice

1/2 cup crumbled aged goat cheese

 

Preparations

  1. In a large enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the eggplant and cook over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add one-third of the garlic, season with salt and black pepper and cook for 1 minute. Using a slotted spoon, transfer the eggplant to a plate.
  2. Add 2 tablespoons of the olive oil to the casserole along with the zucchini and yellow squash and cook over moderate heat until lightly browned in spots, about 5 minutes. Add another one-third of the garlic, season with salt and black pepper and cook for 1 minute. Add the vegetables to the eggplant.
  3. Add the remaining 2 tablespoons of oil to the casserole, along with the onion and bell pepper. Cook over moderate heat until softened, about 7 minutes. Add the remaining garlic, season with salt and black pepper and cook for 1 minute. Add the tomatoes, two-thirds of the basil and the reserved vegetables and cook over moderate heat until the tomatoes have broken down and the vegetables are tender, about 15 minutes. Stir in the remaining basil along with the lemon zest and juice. Transfer to bowls and sprinkle with the goat cheese. Drizzle with olive oil and serve.
MAKE AHEAD The ratatouille can be refrigerated overnight.

Paste e Fagioli

Paste e Fagioli

Serves 2

  • 2slices bacon, chopped
  • 1/2onion, chopped
  • 1clove garlic, minced
  • 1small stalk celery
  • 1can (14 oz?) chicken broth
  • 1can (16 oz?) cannelini beans, rinsed and drained
  • 1can (16 oz?) whole tomatoes, drained and chopped
  • 1/2teaspoon dried oregano
  • 1/2cup dittalini
  • 2tablespoons fresh parsley, minced
  • grated Parmesan
  1. In a heavy saucepan cook bacon over moderate heat, stirring until crisp. Add onion and garlic, stirring until onion is soft and transparent. Add celery. Add broth and simmer, covered, for 5 minutes.
  2. In a bowl mash 1/3 of the beans, then stir them into the onion mixture along with the remaining whole beans, tomatoes, and oregano. Simmer the soup, covered for 15 minutes, or until pasta is al dente. Then remove from heat and let stand, still covered, for 5 minutes.
  3. Stir in parsley and top with (lots of!) Parmesan. Feast.

Photo Cred: Queen of Green