Paula Deen Crock Pot Mac N Cheese Recipe Recipe For Lasagna

PAULA DEEN'S CROCKPOT MAC AND CHEESE

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.

CREAMY MACARONI AND CHEESE

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.

SLOW COOKER MACARONI AND CHEESE

Steps:

• In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

THE LADY AND SONS LASAGNA

Steps:

• To make the sauce, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. (If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.
• Preheat oven to 350 °F.
• To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times, ending with sauce. This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.

SLOW COOKER MAC AND CHEESE

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.

PAULA DEEN'S MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• Lightly butter an 8x12" baking dish.
• In a pot of boiling salted water, cook the macaroni until al dente. Drain, transfer to a bowl.
• Add two cups of the cheese and toss until melted.
• In another bowl, whisk the eggs with the sour cream.
• Add the milk, butter, and 1/2 teaspoons salt.
• Stir the mixture into the macaroni and pour it into the prepared baking dish.
• Sprinkle the remaining cheese on top.
• Bake for 35 minutes, until bubbling and cheese is melted.
• Let the macaroni and cheese stand for 15 minutes before serving.

PAULA DEEN'S POT ROAST IN A CROCK POT

Steps:

• Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.