A Crock Of Cheese Food

NOW THAT'S A CROCK OF MAC & CHEESE

Now That's a Crock of Mac & Cheese image

Who doesn't like Mac & Cheese? Enjoy a family favorite that is EASY to make (in your slow cooker!), creamy and downright delicious. My mouth is watering just writing about it!

Provided by NELady

Categories < 4 Hours

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

10 ounces cavatappi pasta, dry
1 cup sharp white cheddar cheese
1 cup swiss cheese (I used Grueyere)
8 ounces white cheese, cubed (American)
1 tablespoon sweet onion, minced
1 1/2 cups half-and-half
1 (12 ounce) can evaporated milk
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 tablespoon unsalted butter
1/2 cup corn, flake crumbs

Steps:

Coat inside of crock pot with nonstick cooking spray.
Combine cavatappi pasta, white cheddar, swiss and white American cheeses, half-and-half, evaporated milk and minced sweet onion in crock; stir well and cover; cook on HIGH for 3 hours or LOW for 4 hours.
When there is 30 minutes cook time remaining, stir in Worcestershire, mustard, salt and pepper.
Melt butter in a small nonstick skillet over medium-high heat. Stir in cornflake crumbs and cook, stirring often, for 2 minutes or until toasted and golden. Sprinkle over Mac & Cheese and serve immediately.

A CROCK OF CHEESE

A Crock of Cheese image

Make and share this A Crock of Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories Spreads

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese
3 ounces cream cheese, cut into chunks
2 tablespoons grated parmesan cheese
1 -2 garlic clove, minced
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Tabasco sauce
1/4-1/3 cup dry white wine

Steps:

Add the first 8 ingredients to the container of a food processor.
Process a few seconds.
Slowly pour in the wine and blend until mixture is a spreadable consistency.
Transfer mixture to a small crock or bowl; cover and refrigerate.
Bring to room temperature and serve with crackers.

SLOW COOKER MACARONI AND CHEESE

Slow Cooker Macaroni and Cheese image

Provided by Trisha Yearwood

Categories main-dish

Time 3h25m

Yield 12 servings

Number Of Ingredients 10

Ingredients

Cooking spray
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

Steps:

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

CHEESE SPREAD AKA BOTTOMLESS CHEESE CROCK

Cheese Spread Aka Bottomless Cheese Crock image

I saw this in a very old, old recipe book..the name escapes me. Anyways once this cheese crock is started, you keep it going by blending cheese remnants into it. And if additions keep pace with subtractions, you'll have a cheese spread that lasts almost indefinitely. Store the crock in the refrigerator. Before serving, let cheese soften at room temperature for about an hour.

Provided by trick

Categories Spreads

Time 10m

Yield 3 cups

Number Of Ingredients 6

Ingredients

4 cups shredded sharp cheddar cheese
3 ounces cream cheese
1 1/2 tablespoons olive oil
1 teaspoon dry mustard
1 teaspoon garlic salt
2 tablespoons brandy

Steps:

Let cheeses stand at room temperature until soft.
Combine cheeses.
Add olive oil, mustard, garlic salt, and brandy.
Beat until well blended.
Pack into container, cover, and refrigerate for about a week before using the first time.
Adding to the Crock: Firm cheeses---such as Swiss, Jack, or any Chdeddar types---are fine. Shred and beat in while cheese in crock is soft, adding small amounts of olive oil or cream cheese for good consistency. Also add brandy, dry Sherry, Port, beer, or Kirsch, keeping the total not larger than the original proportion of brandy. Then let mixture age a few days before serving. Use it every week or two, saving part of original mixgture to keep crock going.

Nutrition Facts : Calories 798.1, Fat 66.7, SaturatedFat 38.2, Cholesterol 189.4, Sodium 1027.7, Carbohydrate 4, Fiber 0.2, Sugar 1.8, Protein 39.5

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