PIONEER WOMAN CROCK POT MAC AND CHEESE - A RECIPE FOR THE WAY YOU FEEL
Pioneer Woman's crockpot macaroni and cheese recipe is suitable for those lazy days.
Provided by Grace
Categories Appetizer
Time 24m
Number Of Ingredients 9
Steps:
- Get a cooking spray and coat the slow cooker.
- In a large crockpot, add your macaroni pasta, cheese, and milk, covering most noodles. Then, combine the mustard, salt, paprika, pepper, and stir.
- Let the pasta simmer on low for at least two to three hours or until tender.
- Stir the noodles just enough to keep them from sticking to the pot.
- Serve hot with a side dish of your choice.
Nutrition Facts : Calories 2242 kcal, Carbohydrate 212 g, Protein 121 g, Fat 100 g, SaturatedFat 59 g, TransFat 1 g, Cholesterol 307 mg, Sodium 4637 mg, Fiber 8 g, Sugar 41 g, UnsaturatedFat 26 g, ServingSize 1 serving
MACARONI AND CHEESE (PIONEER WOMAN)
I'm pretty sure this recipe is illegal in certain parts. Lick the pan delicious--you won't have any leftovers. Recipe courtesy of Pioneer Woman and The Pioneer Woman Cooks--Recipes From an Accidental Country Girl. I added some already cooked ham to the mixture. Feel free to mix it up with cayenne pepper, paprika, ground thyme, caramelized onions, roasted/chopped green chilies, cooked/crumbled bacon, diced/sauteed ham, diced/fresh tomatoes or whatever variation your heart desires.
Provided by AmyZoe
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the macaroni until very firm. It should be too firm to eat right out of the pot. If you're in a hurry and don't want to bake the macaroni and cheese, cook it now until it's done. Drain.
- Preheat oven to 350 and butter a large oval or rectangular baking dish.
- In a large pot, melt the butter and sprinkle in the flour.
- Whisk it together over medium-low heat and cook for 5 minutes, whisking constantly. Don't let it burn.
- :Pour in the milk.
- Add the mustard and whisk until smooth.
- Cook for 5 minutes or until very thick, whisking constantly. Reduce the heat to low.
- To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
- Pour the egg mixture into the sauce, whisking until smooth.
- Add in all but 1/2 cup of the cheese and stir until melted.
- Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt or you'll regret it.
- Pour in the cooked, drained macaroni and stir to continue.
- Serve immediately or pour into the baking dish and top with the remaining cheese.
- Bake for 20 to 25 minutes or until bubbly and golden on top.
- Serve.
PIONEER WOMAN'S NOT YOUR GRANNY'S MAC & CHEESE
From Pioneer Woman's blog. I haven't made this yet but it looks positively scrumptious! Please visit her blog for some mouth-watering pictures and recipes.
Provided by GoodnPlentiful
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil pasta until al dente.
- In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes.
- Add in canned chilies and stir around, then turn off heat.
- Drain pasta and add it to skillet.
- Pour on cream, add cheese, then add salt and pepper to taste and stir gently.
- At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.
- Serve with juicy steak, with grilled shrimp, chicken, or on its own. It'll change your life for the better.
PIONEER WOMAN MACARONI & CHEESE
Made this just a few days ago and it is super Yummy! I don't think I'll make Mac and Cheese any other way. I really loved the hint of garlic. Although I'll probably cut back on the salt next time, my own fault. Otherwise make a batch and just dig in!
Provided by ChrissyVas
Categories Cheese
Time 38m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
- In a small bowl, beat egg.
- n a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
- Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
- Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
- Pour egg mixture into sauce, whisking constantly. Stir until smooth.
- Add in cheese and stir to melt.
- Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. (Also becareful not to over salt.).
- Pour in drained, cooked macaroni and stir to combine.
- Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
- Either way YUM YUM YUM! (Try not to eat the whole pot!).
CROCK POT MACARONI & CHEESE
I saw Paula Deen make this recipe on her Food Network program. I was looking for a really creamy macaroni and cheese recipe, and this is it! I changed it a bit by omitting the eggs (the original recipe calls for three) and boiling the macaroni for six minutes instead of seven, so it doesn't get mushy while cooking in the Crockpot. I also shortened the cooking time from three to two and a half hours. Perfection!
Provided by GiddyUpGo
Categories Cheese
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil the macaroni in water for six minutes. Drain.
- In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
- In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
- Cook on low for 2 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 821.8, Fat 53.2, SaturatedFat 31.9, Cholesterol 282.8, Sodium 1464.6, Carbohydrate 50.6, Fiber 2.4, Sugar 6.5, Protein 35.1
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