Main Dishes, Recipes, Side Dishes

Crock-Pot Mac n Cheese


  • 16 ounces elbow macaroni
  • 1 tablespoon salt
  • 1/2 teaspoon dry mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 teaspoon black pepper
  • 6 tablespoons butter
  • 1 (12 ounce) can evaporated milk
  • 2 1/2 cups whole milk
  • 2 cups shredded sharp cheddar
  • 8 ounces Velveeta
  • 8 ounces cream cheese

Add salt to a pot of boiling water. Pour in the macaroni. Boil for 6 minutes.
Spray Crock-Pot with cooking spray.
After 6 minutes, drain & rinse macaroni.
Pour into Crock-Pot. Add remaining ingredients. Leaving 1/2 cup shredded cheddar to add later.
Mix well.
Place lid on Crock-Pot and cook on high 3-4 hours.
Stir after 2 hours of cook time. Replace lid and cook another hour or two.
When ready, sprinkle remaining 1/2 cup shredded cheddar.
Serve and enjoy!

Recipes, Side Dishes

Southern Style Green Beans

3 slices of bacon
3 cans of green beans – drained
2 medium russet potatoes chopped
1 tablespoon minced garlic
1 tsp black pepper
2 cups chicken broth

Cook bacon (I sliced each slice into thirds so I had 9 small slices of bacon)
Once done, add in green beans, potatoes, garlic, & black pepper. Mix.
Add enough chicken broth to cover the green beans.
Cover and simmer for 30 minutes or until potatoes are soft.

Recipes, Side Dishes

Cornbread Pudding

1/2 cup butter melted
1 egg
1 can sweetened condensed milk
1 can creamed corn
1 can whole kernel corn (drained)
1 box Jiffy Corn Muffin Mix

Preheat oven 375 degrees
Mix egg, butter, condensed milk and remaining ingredients together.
Pour into a casserole dish and bake for 40 – 45 minutes or until browned. Serve warm and enjoy.