Crock Pot Mac n' Cheese

This post may give you the impression that I'm addicted to mac n' cheese, I'm not really, but I sure do love it. Especially crock pot mac n' cheese, it's so simple! You just throw all the ingredients in the pot and after a few hours you have a creamy, delicious batch. This isn't a really good recipe to let cook all day, only 2 hours, but if you have a timer for your crock pot, then by all means throw it in and make the necessary settings. Hope you enjoy!

Ingredients

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter, melted
• 1 1/4 cups grated sharp cheddar cheese
• 1 1/4 cups grated pepper jack cheese
• 1 egg, beaten
• 1/2 cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper 

Directions

Boil the macaroni in salt water for six minutes and drain. In crock pot, combine macaroni, butter, cheddar cheese, pepper jack cheese, egg, sour cream, cheddar cheese soup, salt, whole milk, dry mustard and black pepper. Mix well and incorporate through. Cook on low for 2 ½ hours stirring occasionally. 

 Kitchen Tips 

Why add salt to water when boiling pasta?? To some of you this may seem like a silly question. Some may add salt to water, but don't really know why they are doing it. Then some...wait you're suppose to add salt to the water before cooking pasta?? So again, why salt the water before boiling pasta? Because, it is really the only point in the cooking process where you can season the pasta and you should be generously adding salt to the water, it should taste like salt water. Some of the salt is absorbed into the noodles during the cooking process, not doing this will give it a bland taste. But, can't I just season it later?? No, since you aren't cooking the pasta anymore, the salt has no medium (i.e. water) to absorb into the pasta. Instead you will just have a bland piece of pasta with a salty exterior. Really whenever you are cooking, you should be salting each individual element of the cooking process. Doing this will ensure that the whole meal is properly seasoned. Meaning your guests will be less likely to say "pass the salt." 

 

Sausage & Peppers Pasta

This is a very simple pasta dish that is perfect for a quick meal. My mom used to make this all the time and it was always one of my favorites. Of course I stole the recipe from her whenever I moved out and decided to make it a little more spicy with the addition of the Diced Tomatoes and Chilies and the Pepper Jack. If you want a more mild version instead of using the pepper jack, use 1 1/2 cups of a mozzarella and parmesan blend and use regular diced tomatoes.

Bon Appétit!

Ingredients

• 3 Cups wheat Rigatoni
• Italian Sausage, Sliced
• 1 green, yellow & red pepper, sliced
• 1 clove of garlic, diced
• 1 (14.5 oz) can Diced Tomatoes and Chilies
• 3/4 cup Mozzarella, shredded
• 3/4 cup Pepper Jack, shredded
• Parmesan cheese

Directions

Cook Pasta as per box directions.

While pasta is cooking, cook sausage in a large saute pan over medium heat for 10 min. Add sliced peppers and and garlic and cook for an addition 7 min.  Stir in tomatoes and cook for an additional 2 min. Drain pasta, add it in the saucepan with other ingredients and top with mozzarella and pepper jack , cover to melt the cheese. Plate and garnish with Parmesan.