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Crockpot Macaroni and Cheese Recipe
SUBMITTED BY: Olga
PHOTO BY: Olga
Category: Pasta and Sauces
INGREDIENTS
2 cups elbow macaroni, cooked, drained, rinsed with hot water (about 3 cups cooked macaroni)
2 tablespoons real bacon bits
1/4 cup finely chopped onion
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/2 cups (6 oz) shredded mild Cheddar cheese
1 (10 3/4 oz) can condensed cream of mushroom soup or cream of celery
DIRECTIONS
In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes, and Cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and cook on LOW for 6 - 8 hours. Mix well before serving.
REVIEWS
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Reviewed on Jan. 7, 2010 by Vic
I was very excited to try out this recipe...until I opened the lid of my slow cooker. The noodles were soggy and there was hardly any cheese left...it looked more like mushed noodles with chunks of tomatoes in it. I'd suggest finding a different recipe for mac and cheese. |
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Reviewed on Dec. 28, 2009 by Christine
I followed the other review and added mild Rotel but also used pepper jack cheese instead of Cheddar. 6 hours was WAY too long. At the 2 hour point it was perfect but since I had planned for 6 hours the pasta was very soggy. Only cook it 2 hours on low |
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Reviewed on Jan. 27, 2009 by AutumnWytch
I kind of adapted this recipe to my own taste, but it's a fantastic base recipe! So versatile! Instead of stewed tomatoes, I added Rotel mild and habanero tomatoes, as well as green chilis and browned, spiced ground beef. I also added cumin, coriander, ancho chili powder, and a pinch of cayenne, to spice it up. In addition, I had to go with a "low fat" recipe - very simple and it doesn't taste low fat - substituting regular cheese for low fat and low fat cream of mushroom soup. But it still turned out FANTASTIC!!! Thank you for this recipe! It's a very adaptable recipe that allows those of us watching our weight some wiggle room, while still feeling we're indulging in our favorite comfort food! |
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