Mac-N-Chz, Beef and More in Slow Cooker

Awesome recipe hardly describes the great taste. Add cottage cheese with peaches or pineapple and you have a meal to satisfy almost every pallet. A little prep is all it takes. This ensemble freezes well.

Equipment: Skillet, medium pot, slow cooker

Ingredients:
1 lb. ground beef
1 single box macaroni and cheese
1 small onion, diced
2 garlic cloves minced
1 medium green pepper, cleaned and diced
2 14.5 oz cans of diced tomatoes
1 4 oz can mushroom pieces drained
1/2 tsp Italian seasoning
1/4 cup dry white wine
1/2 tsp red pepper flakes (adjust to taste)
2 to 3 cups shredded cheese (your choice, I used mozzarella cheese)
salt and pepper to taste

Method:
Brown beef and drain
Add in onion and garlic. cook through, 2 to 4 minutes
cook macaroni as directed except only for 5 minutes (my box said 71/2 minutes, adjust as needed)
Add all ingredients except grated cheese into slow cooker including powder cheese from the package.
Stir and sprinkle grated cheese on top.
Cook on low for 3 hours.
Check to see if the liquid has been absorbed. If there is liquid on the bottom of the slow cooker, cook for 30 minutes more.
A slight bit of wetness on the bottom is fine. Do Not cook so long that the mixture dries out.
Plate out for the meal and enjoy
Let leftovers cool in the slow cooker. When cool put in the refrigerator, or not.
Put in containers, label, and freeze.
When ready to eat, put contents of container on plate and microwave for 3 minutes. Check for doneness.
DO NOT HEAT IN PLASTIC CONTAINERS

notes:

Great for lunch or dinner. Add fresh parsley and parmesan cheese for a change.

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Mac-N-Chz Beef Slow Cooker More

A little prep is all it takes. This ensemble freezes well.

Course Main Course

Cuisine American

Keyword Macaroni box, cheese, ground beef, slow cooker

Prep Time 20 minutes

Cook Time 3 hours

Servings 8

Ingredients

• 1 lb. ground beef
• 1 single box macaroni and cheese
• 1 small onion diced
• 2 garlic cloves minced
• 1 medium green pepper cleaned and diced
• 2 14.5 oz cans of diced tomatoes
• 1 4 oz can mushroom pieces drained
• 1/2 tsp Italian seasoning
• 1/4 cup dry white wine
• 1/2 tsp red pepper flakes adjust to taste
• 2 to 3 cups shredded cheese your choice, I used mozzarella cheese
• salt and pepper to taste

Instructions

1. Brown beef and drain
2. Add in onion and garlic. cook through, 2 to 4 minutes
3. cook macaroni as directed except only for 5 minutes (my box said 71/2 minutes, adjust as needed)
4. Add all ingredients except grated cheese into slow cooker including powder cheese from the package.
5. Stir and sprinkle grated cheese on top.
6. Cook on low for 3 hours.
7. Check to see if the liquid has been absorbed. If there is liquid on the bottom of the slow cooker, cook for 30 minutes more.
8. A slight bit of wetness on the bottom is fine. Do Not cook so long that the mixture dries out.
9. Plate out for the meal and enjoy
10. Let leftovers cool in the slow cooker. When cool put in the refrigerator, or not.
11. Put in containers, label, and freeze.
12. When ready to eat, put contents of container on plate and microwave for 3 minutes. Check for doneness.
13. DO NOT HEAT IN PLASTIC CONTAINERS

Recipe Notes

Great for lunch or dinner. Add fresh parsley and parmesan cheese for a change.