Potluck Mac N Cheese Recipes

Steps:

• Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line perimeter of a 4-qt. slow cooker with foil strips; spray with cooking spray., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels, reserving drippings. In same skillet, heat 2 tablespoons bacon drippings over medium heat; cook pasta in drippings 2 minutes or until edges turn translucent. Transfer to slow cooker., In same skillet, heat 1/4 cup bacon drippings over medium heat. Add flour, garlic powder, onion powder and, if desired, paprika. Cook and stir 1-2 minutes or until flour begins to turn pale golden brown. Gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheeses; transfer to slow cooker. Stir in pasta. Cook, covered, on low 2-3 hours or until pasta is tender. Top with bacon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
• Bake 30 to 35 minutes, or until top is golden.

Steps:

• 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 pasta to slow cooker.
• Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 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 Cheddar cheese 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.

Steps:

• 1. Preheat oven to 350°F. Melt butter in large saucepan on medium heat. Whisk in flour. Cook 2 minutes, stirring constantly. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Add cubed VELVEETA. Cook and stir until VELVEETA is melted. Stir in cooked, crumbled bacon. Stir in macaroni, tossing to coat pasta thoroughly with sauce.
• 2. Spoon into a buttered 9x13 casserole dish.
• 3. Bake 45 minutes, uncovered, or until bubbly and slightly browned on top.

Steps:

• Heat oven to 350. Boil macaroni as desired on box.
• Heat margaine in a 3-quart saucepan over medium heat.
• Cook onions in margarine for about 2 minutes.
• Stir in flour, salt, and pepper. Cook until mixture bubbles.
• Stir in milk. Heat to boiling stirring constantly.
• Remove pan from heat and add Velveeta cubes.Stir cheese until melted.
• Put macaroni in an ungreased casserole dish and pour cheese mixture into dish. Stir until macaroni is completely coated.
• Stir in shredded cheddar.
• Bake for about 35 to 40 minutes or until bubbly.

Steps:

• Cook macaroni according to package instructions for al dente and drain.
• Transfer to a greased 5 quart slow cooker and stir in remaining ingredients.
• Cook, covered, on low until a thermometer reads at least 160 (2 to 2 1/4 hours, stirring once).