I love homemade Macaroni and Cheese. I’ve just never had a whole lot of success making it because I always seem to get the roux wrong and the sauce ends up with a grainy texture. I decided to take a stab at making mac n’ cheese without a roux and the recipe below is what I came up with.
It turned out much better than I expected. Even my son, who is a picky eater, asked for seconds. I used orecchiette pasta, which has a starchier consistency than elbow macaroni. I think it helped to thicken up the sauce so you don’t even miss the roux. This one is on my keeper list!
Crock-Pot Mac N’ Cheese Recipe
12 oz Bag of Orecchiette pasta (boiled for 10 minutes and drained)
2 Cups of Milk (heated to almost boiling)
12 oz Evaporated Milk
2 TSP Dijon Mustard
1/2 TSP Onion Powder
1/4 TSP Black Pepper
1/8 TSP Salt
6 OZ American Cheese, cubed
4 OZ Gouda Cheese (shredded)
Optional: 1 cup of Panko for sprinkling on top
Turn crock-pot on high. Lightly coat with non-stick cooking spray. Add hot milk, evaporated milk, mustard, onion powder, salt and pepper to crock-pot. Wisk well. Add pasta. Cover and cook for 90 minutes. Stir in cheese and cook for an additional 30 minutes.
If you’re like me and have an appreciation for mac n’ cheese with a dark, crunchy topping, after you cook the mac in the crock-pot, transfer it to a casserole dish or individual ramekins, sprinkle the top with a little bit of Panko, and bake in a 400 degree oven on a high rack for about 10 minutes or until the top is browned to your liking. Be sure and lighlty spray the casserole dish or ramekins with non-stick spray so you don’t have issues with getting the mac out.
It’s been a while since I posted a recipe. This one was too good not to share! If you and your family like hot wings and mexican food, you have to try this merging of supreme flavor goodness! These are so tasty that when my daugher got an A on a test, she asked if I could make them as her reward. As always, I welcome your comments, suggestions, and feedback on my blog! If you have friends you think would like this recipe, please share!
Without further ado, I would like to introduce you to Buffalo Chicken Enchiladas!
14.5 oz Can of Diced Tomatoes
8 oz Can of Tomato Sauce
½ Cup of Frank’s Red Hot
4 oz Can of Mild Green Chilis
1 Garlic Clove
½ TSP Fresh Ground Pepper
½ TSP Chipotle Chili Powder
4 oz Cream Cheese
Combine ingredients in a blender. Pulse until smooth. Pour into a saucepan and cook on medium-low until hot, thick and bubbly, about 10-15 minutes. Lightly spray 9×12” glass baking pan with non-stick spray and spread about ¾ cup of the cooked sauce evenly to coat the bottom of the pan.
2 Cups of Cooked Chicken (Rotisserie works great)
¼ Cup of Shredded Mexican Cheese Blend
¼ Cup Frank’s RedHot
8-10 Corn Tortillas
Shred chicken or cut into bite size pieces. In a bowl, combine chicken, cheese, and Frank’s Red Hot.
Warm tortillas in the microwave until soft, about 30 seconds. Or if you prefer a crunchy texture, fry them in oil for a few minutes on each side, then pat dry with paper towels.
Lay one tortilla in the baking pan, fill center with chicken/cheese mixture. Fold one side over and roll tightly to contain the filling with the seam facing down. Repeat the process until all of the chicken has been used, keeping a small space between each enchilada.
½ Cup of Shredded Mexican Cheese Blend
4 oz Bleu Cheese Crumbles
¼ cup Diced White Onion
Pour remaining sauce on the rolled enchiladas and top with the items above. Cook in a 375 degree oven for approximately 20 minutes or until hot, bubbly and edges start to brown. Allow to cool for about 5 minutes before serving.
Chopped green onions
Bleu Cheese Crumbles
Extra Frank’s RedHot
Add some extra pizzazz by serving the enchiladas topped with as many or as few of the items listed above.