Martha Stewarts Slow Cooker Macaroni And Cheese Recipes

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MARTHA STEWART'S SLOW COOKER MACARONI AND CHEESE



Martha Stewart's Slow Cooker Macaroni and Cheese image

Martha Stewart's Slow Cooker mac and cheese is creamy and delicious. It makes a weeknight dinner special.

Categories     Main Dish

Time 2h5m

Number Of Ingredients 11

2 tablespoons butter
1/2 onion, diced
1 1/2 cups grated Colby jack cheese
1 1/2 cups grated white cheddar cheese
1 cup grated Gruyere cheese
12 ounces macaroni, uncooked ( use gluten free pasta for gluten free version)
2 cups milk
2- 12 ounce cans evaporated milk
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teasoon pepper

Steps:

  • Melt butter in a small skillet or pan. Add onion and cook until onion is softened.
  • Place onion in a large bowl. Add cheese, macaroni, both milks, mustard, salt, and pepper. Stir until macaroni is well coated.
  • Pour mixture into a 5 or 6 quart crockpot.
  • Cook on low for 2 - 3 hours or on high for 1 - 1 /2 hours. Or until pasta is cooked.

Nutrition Facts : Calories 500 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 27 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 838 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SLOW-COOKER MAC AND CHEESE



Slow-Cooker Mac and Cheese image

This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for a second helping. -Bernice Glascoe, Roxboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 10 servings.

Number Of Ingredients 8

1 package (16 ounces) elbow macaroni
1/2 cup butter, melted
4 cups shredded cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
2 large eggs, beaten
1/8 teaspoon paprika

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.

Nutrition Facts : Calories 502 calories, Fat 28g fat (18g saturated fat), Cholesterol 131mg cholesterol, Sodium 638mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

MACARONI AND THREE CHEESES



Macaroni and Three Cheeses image

This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 45m

Number Of Ingredients 11

6 tablespoons unsalted butter, plus more for baking dish
Coarse salt and ground pepper
1 pound medium pasta shells
1/4 cup all-purpose flour
1 teaspoon dry mustard powder
4 cups whole milk
4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
4 ounces Havarti cheese, coarsely grated (1 cup)
4 ounces Muenster cheese, coarsely grated (1 cup)
1 teaspoon Worcestershire sauce
6 slices white sandwich bread

Steps:

  • Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
  • Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
  • While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
  • Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
  • Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
  • Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.

Nutrition Facts : Calories 584 g, Fat 28 g, Fiber 2 g, Protein 24 g

3-CHEESE SLOW COOKER MACARONI AND CHEESE



3-Cheese Slow Cooker Macaroni and Cheese image

Provided by Food Network

Time 4h10m

Yield 15 servings

Number Of Ingredients 13

cooking spray
2 cups shredded cheddar and Monterey jack cheese blend
2 cups shredded sharp cheddar cheese
4 eggs
3 cups 2% milk
2 12 oz. cans evaporated milk
1/4 teaspoon ground cayenne pepper
2 teaspoons dry mustard
1/2 teaspoon ground nutmeg
2 teaspoons salt
1 teaspoon freshly ground pepper
1 pound uncooked macaroni noodles
1 teaspoon ground paprika

Steps:

  • 1. Spray slow cooker lightly with cooking spray.
  • 2. In large bowl, combine cheeses and set aside.
  • 3. In another large bowl, whisk eggs lightly. Add evaporated milk, milk, dry mustard, cayenne, nutmeg, salt, and pepper. Whisk to combine.
  • 4. Add 3 cups of cheese mixture and uncooked macaroni noodles to egg mixture. Stir to combine.
  • 5. Pour into slow cooker. Top with remaining cheese.
  • 6. Sprinkle with paprika.
  • 7. Cook on LOW for 4 hours.

THREE-CHEESE MACARONI



Three-Cheese Macaroni image

This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate this mac and cheese from its store-bought counterparts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h10m

Number Of Ingredients 12

1 stick unsalted butter, plus more for pie plates
1 cup panko breadcrumbs
5 cups whole milk
1/2 cup all-purpose flour
4 cups grated sharp cheddar cheese (10 ounces)
1 1/2 cups grated Gruyere cheese (4 ounces)
1 1/2 cups grated fontina cheese (4 ounces)
Coarse salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound elbow macaroni

Steps:

  • Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
  • Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
  • Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
  • Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.

CREAMY MACARONI AND CHEESE



Creamy Macaroni and Cheese image

Serve this creamy macaroni and cheese recipe, adapted from "Martha Stewart's Cooking School," as an easy and hearty meal-a perfect family dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 17

6 slices white sandwich bread, crusts removed
2 tablespoons unsalted butter, melted
Coarse salt
8 ounces dried elbow macaroni
3 tablespoons unsalted butter, plus more for baking dishes
1/4 cup finely diced yellow onion
1/4 cup all-purpose flour
3 cups whole milk
2 ounces Italian fontina cheese, grated (1/2 cup)
3 ounces Gruyere cheese, grated (1 cup), 1/3 cup reserved for topping
6 ounces extra-sharp white-cheddar cheese, grated (2 cups), 1/3 cup reserved for topping
2 ounces Parmigiano-Reggiano cheese, grated (1 cup), 1/2 cup reserved for topping
Coarse salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
Slow-Roasted Tomato Slices
Thyme sprigs

Steps:

  • Heat oven and boil pasta: Heat oven to 375 degrees. Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. Transfer to a colander, rinse under cold running water, and drain well.
  • Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss evenly to coat.
  • Prepare baking dishes: Butter eight 6-ounce shallow baking dishes or one 1 1/2-quart baking dish.
  • Make cheese sauce: Melt butter in a 4-quart pot over medium heat, add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened, about 4 minutes. Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmigianno-Reggiano, stirring until completely melted and sauce is smooth. Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
  • Assemble and add cheese topping: Add pasta to sauce and stir to thoroughly combine. Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs. If using, top with roasted tomato slices and thyme.
  • Bake: Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.

MACARONI AND CHEESE



Macaroni and Cheese image

When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Serves 12

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

Steps:

  • Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  • While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
  • Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
  • Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

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