Slow Cooker Spinach And Cauliflower Mac And Cheese Recipes

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:

• Grease or line the insert of a 6-quart slow cooker. Combine evaporated milk, stock, Worcestershire sauce, mustard, black pepper, garlic powder, and paprika in the slow cooker. Stir in processed cheese food and butter. Add macaroni and mozzarella cheese.
• Cover slow cooker with the lid and cook on High, stirring every hour, until cheese is melted and macaroni is cooked, 2 to 3 hours.
• Empty frozen spinach into a microwave-safe bowl and add 2 tablespoons water. Cover and cook in the microwave on high until hot all the way through, 5 to 7 minutes, stirring halfway through. Drain and press moisture from spinach. Add to macaroni and cheese in the slow cooker and stir.
• Empty frozen cauliflower into a microwave-safe bowl and add 2 tablespoons water. Cover and cook in the microwave on high until hot all the way through, 5 to 7 minutes, stirring halfway through. Chop into smaller pieces if necessary. Add to macaroni and cheese in the slow cooker and stir.
• Serve immediately or divide into freezer-safe containers for individual servings.

Steps:

• Heat 1 tablespoon butter and 1 grated garlic clove in a small nonstick skillet over medium heat until foamy. Stir in the panko, season with salt and pepper and cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and stir in the parsley.
• Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs for al dente, adding the cauliflower during the last 4 minutes of cooking. Reserve 1/4 cup cooking water, then drain the macaroni and cauliflower; set aside. Carefully wipe out the pot.
• Return the pot to the stove, add the remaining 3 tablespoons butter and melt over medium-high heat. Add the remaining 2 grated garlic cloves and cook 1 minute. Whisk in the flour and cook until golden, about 2 minutes. Whisk in the milk, return to a simmer and cook until thickened and smooth, 1 to 2 minutes. Whisk in the cream cheese and cheddar until smooth; season with 1/2 teaspoon salt.
• Stir the spinach into the cheese sauce until wilted, then add the macaroni and cauliflower; season with salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, until the sauce is creamy and smooth. Divide among bowls and top with the herbed panko.

Steps:

• Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°., Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.

Steps:

• Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins until the pasta is cooked and the sauce has reduced enough to coat the macaroni.
• Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk - this will depend on the size of your slow cooker and the brand. Serve with extra cheese.

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. Add macaroni and 3 1/2 cups of the Cheddar cheese, the cubed cheese and Parmesan cheese. Cover; cook on Low heat setting 1 hour. Stir well. Cover; cook 1 to 1 1/2 hours or until pasta is cooked, but not mushy.
• Stir until mac and cheese is combined and creamy. Sprinkle remaining 1/2 cup Cheddar cheese on top. Cover; let stand about 15 minutes or until melted.
• Meanwhile, in 8-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Sprinkle over mac and cheese, and serve.

Steps:

• In a 6-qt. slow cooker, combine cauliflower, soup and cheese. Cook, covered, on low for 5-6 hours or until cauliflower is tender. Stir in sour cream, salt and pepper., In a small skillet, melt butter over medium heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Sprinkle over cauliflower.