Best A Crock Of Cheese Recipes

SLOW COOKER MACARONI AND CHEESE

Steps:

• 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.

SLOW COOKER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
• Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
• Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
• Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
• Cook on Low for 3 hours.

CHEESE SPREAD AKA BOTTOMLESS CHEESE CROCK

Steps:

• Let cheeses stand at room temperature until soft.
• Combine cheeses.
• Add olive oil, mustard, garlic salt, and brandy.
• Beat until well blended.
• Pack into container, cover, and refrigerate for about a week before using the first time.
• Adding to the Crock: Firm cheeses---such as Swiss, Jack, or any Chdeddar types---are fine. Shred and beat in while cheese in crock is soft, adding small amounts of olive oil or cream cheese for good consistency. Also add brandy, dry Sherry, Port, beer, or Kirsch, keeping the total not larger than the original proportion of brandy. Then let mixture age a few days before serving. Use it every week or two, saving part of original mixgture to keep crock going.

A CROCK OF CHEESE

Steps:

• Add the first 8 ingredients to the container of a food processor.
• Process a few seconds.
• Slowly pour in the wine and blend until mixture is a spreadable consistency.
• Transfer mixture to a small crock or bowl; cover and refrigerate.
• Bring to room temperature and serve with crackers.

CROCK POT MACARONI AND CHEESE

Steps:

• Spray a 5-6-quart slow cooker with non-stick spray.Add the dry pasta to the slow cooker. Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
• Stir to combine, making sure that the pasta is covered in as much liquid as possible.
• Cover and cook on low heat (about 1½ - 2½ hours but total time will vary according to your slow cooker - mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and GENTLY stir sides every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining ½ cup of shredded cheddar cheese. If the mixture is too thick, add more milk as needed. Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted.
• Serve immediately with freshly chopped parsley and toasted gluten-free panko crumbs, if desired.Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it's off, it will continue to cook and dry out.