Crock Pot Macaroni & Cheese

Let me just start by saying this is the best macaroni and cheese I have ever had besides my great-grandmother’s! Like it’s ahh-mazing! Don’t get me wrong, I’m a big fan of “The Blue Box” and “Shells-n-Cheese” but this stuff tastes like REAL home-made mac-n-cheese. If you are a health nut or serious about your diet, DO NOT, I repeat, DO NOT read any further! You will only tempt yourself with trying this deliciousness! I know the picture is a lame picture of a crock pot, but I kept taking pictures of the dish and it just looked nasty and this dish is anything but nasty! I just couldn’t capture all the goodness of it in a picture so I gave up trying!
You Will Need:
1/2lb elbow macaroni (cooked until tender & drained)
1.5 cups milk
1 (12oz) can evaporated milk
1/4 cup melted butter
3 eggs
1/2 teaspoon salt
3 cups Italian blend shredded cheese (That’s 1 full bag & half of another bag)
Black pepper
1/2 cup grated Parmesan cheese

-Spray the inside of crock pot with non-stick cooking spray
-Combine milk, evaporated milk, eggs, butter, & salt. Whisk until smooth
-Add shredded cheese & cooked macaroni
-Sprinkle in black pepper to taste (I think I use quite a bit, but I’m a pepper fan)
-Stir to coat evenly
-Sprinkle parmesan cheese on top
-Cook on HIGH for 30 minutes
-After 30 minutes reduce temperature to LOW & cook for 2-2.5 hours.


Cream Cheese Squares

About a month ago my friend Julie sent me the recipe for these cream cheese squares and she swore up and down that they were fabulous and boy was she right! Now Julie got this recipe from her mom, Glenda, who got it from a friend at work so I don’t have an original recipe for you to go to, but these are fantastic! They almost taste like a cream cheese danish, which I’m a huge fan of, but they are so much easier to make!
Here’s What You’ll Need:

-2 cans Pillsbury Crescent Rolls
-2 (8oz) packages of cream cheese
-1 cup sugar
-1 egg separated
-1 teaspoon vanilla

Icing Ingredients:
-1 cup powdered sugar
-3 teaspoons milk
-splash of vanilla

-Preheat oven to 350 F
-Mix cream cheese, sugar, vanilla, and egg yolk in a medium size bowl
-Grease 9×13″ pan and lay out 1 can of crescent rolls on the bottom

-Spoon the cream cheese mixture into the pan
-Cover with the second can of crescent rolls
-Brush the top with slightly beaten egg white
-Bake for 30 minutes
-While baking mix together all the icing ingredients
-When bake time is over drizzle icing over the top while it’s still hot
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