Crockpot mac n cheese. You heard that right! Did I lose you yet? Soft, creamy, delicious and decadent.
I’m sure by now you know I’m a huge crockpot user (and lover!) Long days out of the house, while the rest of my family still needing to eat has encouraged me to get creative.
Peoples objection to weekday crockpot meals is that they feel each meal tastes, or has the consistancy of chulent. I’m here to tell you now, I don’t make chulent. I think I’ve made it once or twice. But the leftovers are unappealing and for most people inedible. The thought of throwing it out upsets me.
When I stumbled upon a fantastic blog, crockpot365.blogspot.com I was smitten! Browsing through the recipes, Mac n Cheese caught my eye! Raw noodles in the crockpot? Must be a mistake! No. No, it wasn’t.
My version, adapted from there produces a creamy, decadent bowl of comfort yumminess.
I must say though, this recipe is not a “set it and forget it” one. I suggest keeping an eye on it. I took pictures during the cooking process for you to see. While this isn’t a recipe you can set at 7am and eat at 8pm, it’s a treat for you to enjoy!
12oz’s uncooked noodles (I used rotini, because that’s what I had on hand).
4 cups 1% milk
2 eggs, beaten
3 cups shredded cheddar cheese
2 tsp spicy brown mustard
½ tsp salt
½ tap pepper
In a large mixing bowl, combine all ingredients and mix thoroughly.
Spray the inside of the crockpot with an oil based spray. Pour mixture into crockpot and set on high for 3 hours. Do not open the lid!
After 1 hour, life the lid and take a peak. Give the mixture a stir. Replace the lid and walk away.
After another 30 minutes lift the lid again and stir. The mixture should be soft and bubbly, but not burning on the edges. The noodles should be fluffy as they’ve absorbed the liquid.
Depending on your crockpot, your mac n cheese may be ready now, or it may need more time.
At this point, feel free to enjoy it as is, or if you are like us, you may want to pour it into a ceramic diah, sprikle with cornflake crumbs, some paprika and some shredded parmesan cheese! Bake for 5-8 minutes in the oven at 400′ until it reaches the level of doneness that you enjoy!
Combine tomatoes, spaghetti sauce, and Morningstar Farms Crumbles in a large mixing bowl. Mix well.
Spread ⅓ of tomato mixture in bottom of 11 x 7-inch baking dish. Arrange ½ of the noodles over the sauce. Spread ½ the cottage cheese over the noodles. Top with another ⅓ of the sauce. Repeat using remaining noodles, cottage cheese, and sauce. Cover with aluminum foil.
Bake at 350° F for 50 minutes. Uncover and sprinkle with Mozzarella and Parmesan cheeses. Return to oven uncovered for 5 minutes to melt cheese. Let stand for 10 minutes, sprinkle with parsley and serve.
Anyone that follows trends, knows that anything tastes better in a Mason-like jar!
My baking Addiction displays this incredibly creamy-looking cheesecake in a jar. The berries alone look incredible! What a fun Shavuot, Seudat Shlishit or even a party dessert bar! The uses are endless!
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
¼ cup heavy cream
1 ½ teaspoons pure vanilla extract
1 cup fresh berries
Preheat oven to 350 degrees F.
Begin to boil a large pot of water for the water bath.
In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
Pour batter into canning jars until about ¾ of the way full. Place jars into a larger pan and pour boiling water into the larger pan until halfway up the sides of the jars.
Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Top will fresh berries and serve.
Notes from mybakingaddiction.com
For glossy berries, simply add 1 tablespoon of hot water to ¼ cup apricot preserves. Blend until combined and thinned out. Place the berries in a bowl and gently brush and toss the berries with the apricot and water mixture.
If you are not a fan of lemon, simply omit the zest.
If you are missing the graham cracker crust, serve with graham sticks.