Slow Cooker Mac & Cheese

Ingredients:

 

1 pound uncooked macaroni

4 cups grated cheddar cheese

3 cups evaporated milk

3 cups milk

1 teaspoon dried oregano

salt

black pepper

 

Instructions:

1. Add all of the ingredients to your slow cooker, and mix thoroughly.

2. Cook on low for around two and a half to three hours, stirring well every hour until the macaroni is cooked and the sauce has thickened up to your desired consistency.

 

Add all of the ingredients to your slow cooker, and mix thoroughly. At this point, it will look very liquidy; it will thicken up as the macaroni cooks.

 

 

Cook on low for around two and a half to three hours, stirring well every hour until the macaroni is cooked and the sauce has thickened up to your desired consistency.

 

 

The sauce ends up thick and super creamy — a plate of pure comfort.

 

I topped my slow cooker macaroni cheese with a pinch of smoked paprika (my favorite spice ever!) and some fresh parsley, just to give it a bit of color. But if you’re going to eat yours on the sofa in front of the TV, add whatever spices or garnish you’d like!

Winter Party Recipes

Winter Vegetable Shepherd’s Pie

 

Ingredients

3 cups cubed peeled butternut squash (1-inch pieces)

1 large potato, peeled and cut into 1-inch cubes (about 2 cups)

2 medium carrots, thinly sliced

2 cups vegetable broth

1/2 teaspoon plus 3/4 teaspoon salt, divided

3/4 teaspoon pepper, divided

2 pounds ground turkey

1 large onion, chopped

1 tablespoon olive oil

3/4 pound sliced fresh mushrooms

3 garlic cloves, minced

1/2 cup white wine

1 teaspoon dried thyme

1/4 cup all-purpose flour

2 cups frozen peas (about 8 ounces)

 

Directions

Preheat oven to 350°. Place first four ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper.

In two batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan.

In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through.

 

Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.

Frostbite Martini

1/2 cup coconut cream

1/2 cup Blue Curaçao

1/2 cup white rum

2 cups ice

Small dish

Water

1/4 cup white or blue sugar crystals

 

Place the coconut cream, ice and alcohols in a good quality blender and mix well, until ice is a consistent and smooth texture.

 

Dip the edge of the martini glass about 1/4 inch into water, and then dip into a dish filled with the sugar crystals to create a sugared rim.

 

Repeat with 4 glasses.

 

Pour 1/4 of the cocktail mixture into each glass and serve.

Serves 4.

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