Slow Cooker Macaroni and Cheese

Ingredients

Cooking spray

8 ounces elbow macaroni, cooked

One 12-ounce can evaporated milk

1 1/2 cups whole milk

1/4 cup (1/2 stick ) of butter, melted

1 teaspoon salt

Dash of pepper

2 large eggs, beaten

Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note

If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

HOW TO COOK Penne with tomato and basil sauce

• 0:05 Prep
 
• 0:20 Cook
 
• 4 Servings 
 
• Capable cooks
• 
  
• Sometimes the simplest things are the best as is the case with this super easy, but still tasty, pasta dish.

INGREDIENTS

• 500g Barilla Penne Rigate
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 800g can chopped Italian Roma tomatoes
• 1 teaspoon caster sugar
• 3/4 cup fresh basil leaves

METHOD

• Step 1
  Cook pasta in a saucepan of boiling salted water, following packet directions, until tender (approx 12 min). Drain. Return to saucepan.
• Step 2
  Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes, or until tender. Add tomatoes, sugar, and salt and pepper. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes.
• Step 3
  Shred 1/2 cup of basil leaves. Stir into sauce. Add sauce to pasta. Cook, stirring, over low heat for 2 to 3 minutes, or until heated through. Spoon into bowls. Top with remaining basil leaves and freshly ground black pepper. Serve immediately.

Pasta with simple tomato sauce

0:08 Prep

 

0:15 Cook

 

4 Servings 

 

Capable cooks

This recipe is vegan friendly.

INGREDIENTS

• 1 tablespoon olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 1 x 800g can Italian diced tomatoes
• 1 tablespoon tomato paste
• 1/3 cup chopped fresh continental parsley
• 1/2 teaspoon caster sugar
• Salt & freshly ground black pepper
• 400g Barilla Penne Rigate

• METHOD

  • Step 1
    Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
  • Step 2
    Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
  • Step 3
    Stir in the parsley and sugar. Taste and season with salt and pepper.
  • Step 4
    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  • Step 5
    Add the sauce to the pasta and toss to combine. Serve immediately.

  • NUTRITION

    • 1894 kj
      ENERGY
     
    • 7g
      FAT TOTAL
     
    • 1g
      SATURATED FAT
     
    • 7g
      FIBRE
     
    • 14g
      PROTEIN
    • 56.96mg
      SODIUM
     
    • 8g
      CARBS (SUGAR)
     
    • 80g
      CARBS (TOTAL)

    All nutrition values are per serve

  • NOTES

    microwave tip: Place the oil, onion and garlic in a medium, heatproof microwave-safe bowl. Cook, uncovered, on High/800watts/100% for 2 minutes. Stir in the tomato paste and cook, uncovered, on High/800watts/ 100% for 1 minute. Stir in the tomatoes and cook, uncovered, on High/800watts/100%, stirring every 3 minutes, for 6-10 minutes or until the sauce reduces and thickens slightly. Storage: The tomato sauce (and variations) will keep in an airtight container in the fridge for 3 days. Alternatively, freeze serving-size portions in separate airtight containers for up to 3 months. Defrost in the fridge overnight. To reheat, place the sauce in a saucepan over medium heat, stirring occasionally, for 6-8 minutes or until heated through. ((( Variations ))) Pasta with tomato & chilli sauce: Add 1 small chopped fresh red chilli with the garlic in step 1. Replace the parsley with fresh basil. pasta with tomato & bacon sauce. Add 2 bacon rashers, rind and excess fat trimmed, finely chopped with the onion in step 1. Pasta with creamy tomato sauce: Stir 2 tbs of cream into the sauce with the parsley in step 3.
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