Recipes for "3-cheese slow cooker macaroni and cheese"
16 recipes found
Easy Buttered Noodles
Chocolate Guinness Cake
Slow Cooker Dr Pepper Pulled Pork
Macaroni and Cheese with Greek Yogurt and Spinach
Crockpot Buffalo Chicken Mac N Cheese
Mac-n-Cheez (Adapted from Sweetie Pie's)
Creamy Crockpot Macaroni and Cheese
Buffalo Chicken Macaroni and Cheese
Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
Quick Stovetop Macaroni and Cheese
Slow-Cooker Three-Bean Chili Mac
Easy Slow-Cooker Shrimp Boil
Slow Cooker Vegetarian Minestrone
Slow Cooker Mac and Cheese
Macaroni Corn Casserole
Easy Slow Cooker Tuna Casserole
Easy Buttered Noodles
Ingredients
1 tablespoon kosher salt, plus more for seasoning, divided
1/2 pound egg noodles
2 Tbsp butter
2 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley
Salt and pepper to taste
Instructions
Heat 2 quarts of water with 1 tablespoon kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below!
Grease a 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper.
In a large saucepan place the stout and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off the heat and allow it to come to room temperature.
In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-stout mixture and whisk together.
In another bowl whisk together the flour, baking soda, and salt. Add to the stout-butter mixture and whisk together until it just comes together.
Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake at 350°F for 50 to 60 minutes.
Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.
Spread frosting on the cooled cake and serve. Did you love the recipe? Give us some stars and leave a comment below!
1 12-ounce can Dr Pepper (or any other cola-type soda you prefer)
1/3 cup brown sugar
1/4 cup BBQ sauce, any favorite variety
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon mustard seeds
1/2 - 1 teaspoon chili flakes, depending on how spicy you like it
1 1/2 teaspoons Worcester sauce
1/4 teaspoon liquid smoke (optional for extra smoky flavor)
3 cloves garlic, crushed
Instructions
Spray the inside of a 6-quart or larger slow cooker with nonstick cooking spray
Combine 2 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper in a small bowl. Sprinkle it thoroughly over the pork, using extra salt and pepper if needed to generously cover all sides
Warm the oil in a large pot, Dutch oven, or cast iron skillet over high heat. Be sure to turn the vent on and throw open the windows as we’re going to create a lot of smoke. Once the oil is glistening, add the pork. It should sizzle immediately. Sear the pork for 3 to 5 minutes on all sides -- you want a nice golden-brown crust on each side. Don’t force it along. If the pork sticks to the pan, wait another minute or two until it releases easily before turning. Transfer the seared pork to the slow cooker.
In the same pot used to sear the pork, add the onions and reduce the heat to medium-high. Cook until the onions soften up and begin to take on bit of color, about 5 minutes. Use the liquid the onions release to scrape up the delicious browned bits on the bottom of the pan as they cook. Transfer the cooked onions to the slow cooker with the pork.
In a small bowl, whisk together the remaining 1 teaspoon salt, the remaining 1/2 teaspoon black pepper, the Dr Pepper, brown sugar, BBQ sauce, soy sauce, honey, mustard seeds, chili flakes, Worcester sauce, and liquid smoke (if using). Pour this over the pork and onions. Scatter the crushed garlics around the pork. At this point, you can cover the pork and place it in the fridge overnight, or until you're ready to start cooking.
Place the lid on the slow cooker. Cook for 8 to 10 hours on LOW – the longer the better.
Once the cooking is done, transfer the meat to a large serving dish using tongs. Scoop up all of the cooked onions and smashed garlic as well, as they’ll add a lot of flavor. Use a pair of forks to tear and shred the pork apart. Stir in some of the cooking liquid, one tablespoon at a time, to make it extra saucy, and serve. Leftovers will keep for 1 week refrigerated, or up to 3 months frozen.
1/2 (8 ounce) package reduced-fat cream cheese, cut into small pieces
1 1/2 cups shredded Gruyere cheese
1 1/2 cups shredded white Cheddar cheese
3 cups roughly chopped fresh spinach
Instructions
Set an oven rack to the top position and preheat to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil. Coat a 9x13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni, reserving 2 1/2 cups pasta water. Pour macaroni back into the pot.
While the macaroni is cooking, place prosciutto on the prepared baking pan.
Cook prosciutto on the top rack of the preheated oven until dry and crispy, but not burnt, 6 to 8 minutes. Remove from the oven and chop roughly. Lower the oven to 350 degrees F (175 degrees C) and lower the rack to the middle position.
Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Add garlic powder, cumin, red pepper flakes, and pepper; cook for 1 minute more. Whisk in Greek yogurt and cook until heated through and bubbling, 2 to 3 minutes. Whisk in 1 1/2 cups of the reserved pasta water; cook for 2 to 3 minutes.
Add cream cheese and stir until melted. Add a generous 1/4 cup each of Gruyere and Cheddar cheeses, stirring until thoroughly melted; repeat until all cheese had been added and sauce is thick. Stir in as much of the remaining pasta water as necessary to reach desired consistency.
Stir spinach into the cooked macaroni. Add cheese sauce; stir until combined and macaroni is coated. Pour into the prepared baking pan and sprinkle prosciutto over top.
Bake in the preheated oven until edges are bubbling slightly, 15 to 20 minutes.
14 1/2 ounces high protein pasta, such as Barilla® protein rotini
4 ounces cream cheese
2/3 cup cottage cheese
2 cups shredded cheddar cheese, divided
3 green onions, sliced
Instructions
Place chicken breasts in the bottom of a slow cooker. Sprinkle with ranch seasoning; pour in chicken bone broth and Buffalo sauce.
Cover and cook until chicken is cooked through and tender, on High for 2 1/2 hours, or Low for 4 to 5 hours.
Remove chicken and chop, then return to the slow cooker. Set slow cooker to High.
Add uncooked pasta, cream cheese, cottage cheese, and 1 1/2 cups Cheddar cheese. Stir to combine and cover.
Cook on High until pasta is tender with a bite and creamy, about 30 minutes. Stir and top with remaining cheese. Cover and let stand for 10 minutes before serving.
Sprinkle with green onions and drizzle with more Buffalo sauce.
1 1/2 (8 ounce) packages processed cheese food (such as Velveeta®), cut into cubes
1 (8 ounce) package shredded Cheddar cheese
Instructions
Sprinkle salt into a large pot of water; bring to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C). Grease a 4-quart baking dish with cooking spray.
Pour hot macaroni into the baking dish. Add butter; stir until melted.
Whisk evaporated milk, milk, eggs, and sour cream together in a large bowl. Season with sugar, pepper, and salt.
Sprinkle Colby Jack cheese, processed cheese food, and Cheddar cheese over macaroni. Pour milk mixture on top.
Bake in the preheated oven until top is lightly browned, 30 to 45 minutes.
Bring a large pot of water to a boil over high heat; add macaroni and salt. Cook pasta until just barely tender, about 5 minutes. Drain and rinse with cold water to stop the cooking process.
Spray the inside of a slow cooker with cooking spray. Add drained pasta to the slow cooker and stir in milk, evaporated milk, butter, cream cheese and pepper. Whisk together egg and egg yolk in a small bowl until well combined; stir into pasta mixture. Set aside 3/4 cup shredded cheese. Stir remaining cheese into pasta mixture, cover, and cook on Low until bubbly and lightly browned around the edges, about 1 ½ hours.
Sprinkle with reserved cheese, cover, and cook until cheese is melted, about 15 minutes more. Serve immediately. Alternatively, turn crockpot to Warm or Off until ready to serve.
Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.
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 back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.
Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.
Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.
Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
Ingredients
8 cups water
1 (16 ounce) package dry kidney beans
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can crushed tomatoes
1 (8 ounce) package dry lentils
1 (8 ounce) package dry black beans
1 (6 ounce) can tomato paste
1/2 cup white sugar
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
2 tablespoons olive oil
3 onions, chopped
3 cloves garlic, minced
Instructions
Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
Cook on High for 6 hours.
Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili.
Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.
1 1/4 cup milk, heated until steamy, but not simmering
1/2 teaspoon lemon juice
1/4 cup ham, chopped into 1/4 inch cubes
Freshly grated black pepper
Instructions
so that the cheese is coated, set aside. The cornstarch will help the cheese from getting too stringy.
Heat 2 quarts of water with a tablespoon of salt to a rolling boil in thick-bottomed saucepan. Add 2 cups of elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente—cooked through, but still slightly firm. Drain the pasta.
Melt 2 Tbsp butter in a large saucepan on medium heat. Whisk in 2 Tbsp flour. Let cook for about a minute. Slowly dribble in 1 1/4 cups milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, whisking until smooth. Stir in the lemon juice. If the macaroni isn't ready yet, lower the heat to a level just high enough to keep the sauce warm.
Stir to combine. Do not over-mix. Sprinkle with some freshly grated black pepper. Serve immediately.
2 (14-ounce) packages frozen tricolor bell peppers
1 (15-ounce) can no-salt-added red kidney beans, rinsed
1 (15-ounce) can no-salt-added pinto beans, rinsed
1 (15-ounce) can no-salt-added black beans, rinsed
1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
1 cup shredded Mexican-blend cheese, divided
1/2 cup unsalted vegetable broth
1/2 cup canned hot tomato sauce (see Tip, above)
1/2 cup evaporated milk
4 ounces reduced-fat cream cheese
2 tablespoons low-sodium chili seasoning mix
1 tablespoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
5 cups hot cooked whole-wheat elbow macaroni
1/2 cup sliced scallions, plus more for garnish
Instructions
Place frozen peppers, kidney beans, pinto beans, black beans, fire-roasted tomatoes, 1/2 cup cheese, broth, hot tomato sauce, evaporated milk, cream cheese, chili seasoning, cornstarch, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined.
Cover and cook on High for 3 hours.
Turn off the cooker; stir in macaroni. Sprinkle with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.
8 ounces turkey andouille sausage, cut into 1-inch pieces
4 ears fresh corn, husks removed, cut crosswise into thirds
2 pounds large unpeeled raw shrimp
Instructions
Stir together the water, beer and Old Bay seasoning in a 5- to 7-quart slow cooker; add the potatoes, onion, lemon and bay leaves. Cover and cook on HIGH until the potatoes are tender-crisp, about 2 hours.
Add the sausage and corn; cover and cook on HIGH until the potatoes and corn are tender, about 1 hour. Stir in the shrimp; cover and cook on HIGH until the shrimp turn pink, 12 to 14 minutes. Drain well; discard the bay leaves and lemon slices.
1/4 cup finely grated Parmesan cheese, or more to taste
Instructions
Gather all ingredients.
Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.
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.
Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.
Ladle into bowls and sprinkle with Parmesan cheese.
1 (10 1/2 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
1 pinch paprika, or as desired
Instructions
Gather all ingredients.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.
Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 of the Cheddar cheese over pasta and stir.
Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture.
Sprinkle remaining cheese over pasta mixture; garnish with paprika.
Cook on Low for 3 hours, checking the edges are not getting too brown after 2 ½ hours.
1 (15 1/4 ounce) can whole kernel corn, with liquid
1 (14 3/4 ounce) can cream style corn
1 cup small uncooked seashell pasta
1 cup cubed processed cheese
1/2 cup butter, cut into pieces
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Stir whole kernel corn, cream-style corn, uncooked macaroni pasta, processed cheese, and butter together in a large bowl until well combined; transfer mixture into a casserole dish.
Bake, covered, in the preheated oven for 30 minutes. Uncover, stir, and continue baking until macaroni is tender but firm, about 30 minutes more.
1 (10 1/2 ounce) can condensed cream of mushroom soup (such as Campbell's®)
2 cloves garlic, diced
1 (5 ounce) can tuna
1 cup shredded mild Cheddar cheese
1 cup chopped fresh mushrooms
8 ounces uncooked macaroni pasta
salt and ground black pepper to taste
Instructions
Spray a slow cooker with nonstick spray to coat.
Combine milk, condensed soup, and garlic in the slow cooker. Stir in tuna, Cheddar cheese, then mushrooms. Add macaroni, season with salt and pepper, and stir to mix.
Cover and cook on Low until pasta is very soft, 5 to 6 hours.
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