Slow Cooker Macaroni and Cheese


“Even if work were not an economic necessity, it is a spiritual necessity.” –Neal A. Maxwell

Recipe source:


  • 16 oz Monterrey Jack, cut into cubes
  • 16 oz Colby Cheese, cut into cubes
  • 16 oz Velveeta Cheese, cut into cubes
  • 2 cups of milk
  • 1 stick of unsalted butter, cut up


Cook macaroni; drain.

Spray the inside of your slow cooker with cooking spray.  Pour in 1/3 of the drained cooked macaroni. Cover macaroni with a third of the cheese.  Top that with a third of the cut up butter.  Repeat two more times, then pour milk over the top. Cover and cook on low for two hours.  Remove lid and stir the macaroni and cheese.  Cover and cook another hour.  Remove cover and stir macaroni and cheese. Replace lid and cook on low for another hour.


Cacio e pepe

The One Pasta Recipe You Need to Know

I’ve always wanted a delicious, simple sauce recipe for pasta.  Here it is:

Recipe source:

The One Pasta Recipe You Need to Know




  • 12 ounces spaghetti
  • 4 tablespoons unsalted butter, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • cup grated Pecorino Romano cheese
  • Salt, to taste
  • Freshly ground black pepper (lots of it), to taste


1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.

2. While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.

3. When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.

4. Divide the pasta among four plates; serve immediately.

One Pot Pasta Primavera


Cite source:


Servings: 4

4 cups broth of your choice
10 oz uncooked linguine
10 oz broccoli florets
1 pound asparagus, chopped into 1-inch pieces
1 small onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
Salt & pepper to taste
1 tsp olive oil
4 oz mushrooms, sliced
¼ cup heavy whipping cream
½ cup grated Parmesan cheese
3 Tbsp. fresh parsley, finely chopped


1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, Parmesan, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.

Angelica’s Mac and Cheese




“True love is a reflection of the Savior’s love. In December of each year we call it the Christmas spirit. You can hear it. You can see it. You can feel it.” –President Thomas S. Monson

This delicious recipe is from my friend Angelica.  She brought it to a Christmas party and we all loved it.  Bonus: It’s easy to make.


  • 4 cups elbow macaroni
  • 2 cups frozen shrimp
  • 2 cups real mayonnaise
  • 1 cup of sharp cheddar cheese

Boil the macaroni, strain and let it cool completely.  Defrost shrimp over medium heat for about 10 minutes and let shrimp cool completely.  Combine all ingredients.  Add salt to taste.  Dish should be served cold or at room temperature.

Panda Express Chow Mein Copycat


I love this recipe from Panda Express and was so happy to find this version of it from Favoritefamilyrecipes — click here for source cite.


  • Ingredients

    • 1/4 c. soy sauce
    • 1 Tbsp. brown sugar
    • 2 cloves garlic, minced
    • 1 tsp. fresh ginger, grated
    • ground black pepper, to taste
    • 2-3 Tbsp. vegetable oil
    • 3 (5.6 oz) packages refrigerated Yaki Soba noodles (from produce section of the grocery store)
    • 2/3 c. chopped celery (chopped diagonally)
    • 1 medium-sized onion, thinly sliced
    • 2 c. chopped cabbage


    • In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper.  Then set it aside.
    • Remove Yaki Soba from packages and discard the flavoring packets. Rinse noodles well, drain, and set aside.
    • Heat the oil in a large wok or skillet.  Add the celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
    • Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.


Creamy Noodles and Malibu Chicken


“Kindred spirits alone do not change with the changing years.” –L. M. Montgomery, Anne of the Island

Recipe source, click here

Creamy Noodles

• 8 ounces Neufchatel cream cheese (room temp)
• ¼–½ cup fresh basil leaves, finely chopped
• 1/8–¼ cup fresh parsley leaves, chopped
• ½ cup grated Parmesan cheese
• ¼ cup butter or margarine (room temp)
• 1 medium clove garlic, crushed
• ¼ cup olive oil
• ½ teaspoon pepper
• 1 teaspoon salt
• cup boiling water
• 16 ounces vermicelli or thin spaghetti, cooked and drained

Make ahead: Using a mixer, beat together first 7 ingredients. Place this mixture in a freezer-safe container and freeze for future use.

Day of: Thaw cream cheese mixture and add in final 3 ingredients. Toss with hot noodles. Serve immediately or noodles will clump.

Serves 6-8.

Malibu Chicken

• Boneless, skinless chicken breasts
• Sliced deli ham
• Sliced Swiss cheese

Make ahead: Cut each chicken breast horizontally into two flat pieces and cook as desired. (I like to sauté my chicken in garlic and olive oil and season with salt and pepper.) Cool and freeze in Ziploc freezer bags. Use within two weeks.

Day of: Allow chicken to defrost in fridge overnight. Place the chicken in a single layer close together on a foil-lined cookie sheet. Top each piece with a slice of deli ham, then Swiss cheese. Bake at 350 F just until chicken is heated through and cheese is melted, or heat on the stove top using a frying pan with a lid. Serve with honey mustard.

½ chicken breast (about 5 ounces) per person.

Onion Bread

• 1½ sticks (3/4 cup) margarine or butter, melted
• One envelope onion soup mix
• 2 loaves French or Italian bread, sliced ¾-inch thick

Make ahead: Mix together melted butter and dry onion soup mix. Spread onion butter generously on each slice. Wrap each loaf in foil, then plastic, and freeze. Can be refrozen if necessary upon arrival at reunion to maintain freshness.

Day of: Allow bread to thaw at room temperature. After removing plastic, heat in 350 F oven for 20-30 minutes until heated through.

Variation: For a small group, try laying out buttered side up on a cookie sheet and broil (about 1 minute) until edges are crisp brown. Serve immediately.

Serves 16.

Caesar Salad

This salad goes fast at every gathering because it has simple ingredients to suit those picky eaters and the dressing is tossed throughout it, making for fast dish up lines. If you want something more unique, try the Greek salad instead. It’s perfect for a summertime meal.

• Romaine lettuce
• Caesar salad dressing
• Caesar croutons
• Shredded parmesan cheese

Make ahead: Rinse the romaine lettuce and allow it to dry spread out on dishtowels. Tear or slice lettuce with plastic knife into bite-size pieces. Put into Ziploc bags (make sure lettuce is completely dry first or it will go bad quickly). Bring along your favorite Caesar dressing (ours is Girard’s), Caesar croutons, and shredded parmesan.

Day of: Just before serving, toss lettuce and dressing in large serving bowl. Sprinkle croutons and parmesan on top.

One large Romaine will need about ½ cup dressing and serves 12+.

Baked Ziti – Freezer Meal #7


Serves 4


  • 1 jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Roasted Garlic & Herb Italian Sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 5 cups tube-shaped pasta (ziti), cooked and drained
  • 1/4 cup grated Parmesan cheese
  • Stir the sauce, 1 cup mozzarella cheese and ziti in a large bowl. Spoon the mixture into a 2-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.

Tip: For 8 servings, double the recipe. Spoon into a 3-quart shallow baking dish and bake for 45 minutes or until hot and bubbling.

Tip: To freeze: prepare the ziti but do not bake. Cover it tightly with foil and freeze. Bake frozen ziti uncovered at 350°F. for 1 hour or until hot and bubbling. Or refrigerate frozen ziti for 24 hours to thaw. Bake thawed ziti uncovered at 350°F. for 45 minutes or until hot and bubbling.

Makes: 4 servings (1 1/4 cups each).

Creamy Garlic Spaghetti






“Tomorrow is the first blank page of a 365 page book.

Write a good one.” — Brad Paisley

2 teaspoon olive oil
4 cloves garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, plus a little extra
1/2 pound spaghetti
1 cup grated Parmesan cheese
3/4 cup heavy cream
1 1/2 tablespoons dried parsley

In a medium pan, heat olive oil over medium heat.  Add the garlic and stir for about 1-2 minutes.  Then add your butter and stir constantly while it melts.  Add salt, pepper, and 3 cups of chicken broth.  Bring to a boil.  Then add the pasta and cook according to box directions until noodles are as tender as you want them.  Add a little more chicken broth if the noodles start to stick to the bottom.  Don’t let the noodles burn.  Add the cheese, cream, and parsley and mix thoroughly.  Serve immediately.

Layered Cheese Ravioli “Lasagna”

Layered cheese ravioli lasagne

“Listen to the mustn’ts, child. Listen to the don’ts. Listen to the shouldn’ts, the impossibles, the won’ts. Listen to the never haves, then listen close to me… Anything can happen, child. Anything can be.” –Shel Silverstein

This recipe/photo is from LDS Living Magazine.

Serves 6–8; Prep Time: 10 minutes

For a meaty version, use purchased tomato and sausage pasta sauce.

•    2 (24-ounce) bottle purchased tomato and basil pasta sauce
•    1 (27.5-ounce) bag of frozen cheese ravioli, unthawed
•    optional: 1 (10-ounce) box frozen spinach, thawed, drained, and chopped fine
•    2 ounces finely grated Parmesan cheese

Coat a 9×13-inch casserole dish with no-stick cooking spray. Pour half of the pasta sauce into dish (about 2 cups). Layer half of the ravioli and half of the spinach, if using. Repeat with 2 cups of sauce, remaining ravioli, remaining spinach, and remaining 2 cups of sauce. Sprinkle top with Parmesan cheese. Top with foil and bake for 40 minutes at 350º F. Remove foil and bake an additional 10 minutes. Let rest for 10 minutes before serving.

Baked Rigatoni

  • 1 pkg (16 oz) rigatoni pasta
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 qt milk (4 cups)
  • 2 cups grated mozzarella cheese or 1 cup mozzarella, and 1 cup provolone
  • about 1/2 lb thinly sliced ham
  • seasonings (onion salt, pepper, cayenne pepper)
  • small pads of butter for top

Directions: Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just starting to get soft. When the white sauce is done, add the seasonings, ham, and cheese.  Stir well, to get the cheese melted. Drain pasta and add to the sauce. Pour mixture into a greased 9×13 pan, smooth the top and sprinkle with cheese. Dot the top with butter and bake for about 25 minutes, or until the top is bubbly and brown.