Slow Cooker Mac & Cheese

I think I've mentioned before that I love Mac & Cheese!  Its such a comfort when life gets busy and stressful.  Between the holidays and our busy schedules, we've not spent a lot of time at home recently.  Luckily, we had a some time at home today to relax and catch up on things around the house, so we decided to a slow cooker Mac & Cheese would be a perfect solution for dinner!  I ran across Crock-a-doodle-do's recipe and thought it sounded like a great foundation for our dinner tonight. 

Ingredients:
1/2 pound macaroni noodles, uncooked
3 1/2 cups milk
1 egg
4-5 cups shredded cheese, any flavor - I say 4-5 cups as I had 4 heaping measuring cups
Salt, pepper, garlic salt, paprika, and cayenne pepper - just a dash!
1 can chicken in water, drained
1/2 package of precooked bacon bits
1 cup frozen corn

Directions:
Against my better judgement, I didn't spray the slow cooker crock with cooking spray and I didn't use separate bowl for mixing.  Instead, I just threw everything in the crock and mixed it.  I cooked on low for about an hour and switched it to high for another half hour to make sure the noodles were soft.  After an hour and half cooking time, I turned the slow cooker off and let the mac and cheese cool for about 15 minutes or so.  The cooling time also allows the final juices to be absorbed.  We both at a bowl of mac and cheese and we have plenty left for dinner tomorrow.

While eating, we discussed adding broccoli or onion next time.  Or possibly more corn and bacon bits.  Or even topping with bread crumbs.  I'm excited about the prospective ideas! 

Broccoli Chicken Mac & Cheese

Sometimes we all need some comfort food.  And who wouldn't choose Mac & Cheese?  I love it!  But I like to add texture and variety to the sometimes simple meal.  Broccoli Chicken Mac is a great solution! 

Ingredients:
1 box Elbow Noodles
6 tbsp Light Sour Cream
1 cup Reduced Fat Mild Cheddar Cheese, Shredded
3 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Ground Black Pepper
1/8 tsp Ground Nutmeg
1 tbsp Parmesan Cheese, Finely Shredded
1 can Chicken in Water
4 tbsp Evaporated Milk
5 tbsp Bread Crumbs, Plain
1 head Broccoli, uncooked and chopped quarter size

Directions:
Preheat oven to 350 degrees (F).

Cook pasta according to package directions without salt or added fat.  Drain and add Sour Cream and Chicken (drained).  Set aside.

Heat milk in a small sauce pan over medium heat until tiny bubbles appear just around the edges.  Reduce to low.  Add Cheddar Cheese and Broccoli.  Simmer and stir with whisk until cheese melts.  Once cheese is melted, add Mustard, Salt, Pepper and Nutmeg. 

Add cheese mixture to noodle mixture and mix.  Transfer to a 3 quart casserole dish.  Top with Parmesan Cheese and Bread Crumbs.

Bake until top is golden brown, approximately 30 minutes. 

Serve.  Yields about 1 cup per serving.