PAULA DEEN'S MEATLOAF
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, stir together ground beef, salt, pepper, onion, bell pepper, egg, tomatoes, and oats. Place the mixture in a loaf pan. Press the surface lightly with your palm to flatten the top.
- To make the topping, combine ketchup, brown sugar, and mustard. Spread it on top of the loaf.
- Bake the meatloaf for 1 hour. Use a meat thermometer to check for doneness. The center should be at 160 degrees Fahrenheit.
- Let the meatloaf rest for 10 minutes after baking so that it holds together better while slicing.
Nutrition Facts :
CREAMY MACARONI AND CHEESE
The classic side dish made in the slow cooker.Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
PAULA DEEN CROCKPOT MAC AND CHEESE
Steps:
- Boil the macaroni according for 6 minutes. Drain it and set aside.
- In a medium saucepan, combine the butter and cheese and stir until the cheese melts. Let the mixture cool for several minutes.
- Transfer the mixture into a slow cooker and gradually beat in the eggs. Add the sour cream, soup, salt, milk, mustard, pepper, and drained macaroni. Stir to combine.
- Cook on low heat for 2 1/2 hours, stirring occasionally to prevent the mac and cheese from sticking to the bottom. Serve and enjoy!
Nutrition Facts : Calories 822 cal
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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