CREAMY CROCK POT MAC AND CHEESE RECIPES

Name: Crock Pot Creamy Tomato Soup
Prep time: 10 min
Cook time: 6 h 40 min
Total time: 6 h 50 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 cup finely diced celery; 1 cup finely diced carrots; 1 cup finely diced onions; 28 oz can whole plum tomatoes (with juice); 1 tsp thyme; 1/4 cup fresh basil; 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians); Parmesan or Romano cheese rind (optional); 1 bay leaf; 2 tablespoons unsalted butter; 2 tablespoons flour; 1/3 cup grated Pecorino Romano cheese; 1 3/4 cups reduced fat (2% milk, warmed); salt (to taste); black pepper (to taste)

CROCK POT CREAMY TOMATO SOUP - SKINNYTASTE

Crock Pot Creamy Tomato Soup - Skinnytaste image

This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.

Provided by Gina

Categories Soup

Total Time 410 minutes

Prep Time 10 minutes

Cook Time 400 minutes

Yield 6

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
28 oz can whole plum tomatoes (with juice)
1 tsp thyme
1/4 cup fresh basil
3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
Parmesan or Romano cheese rind (optional)
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons flour
1/3 cup grated Pecorino Romano cheese
1 3/4 cups reduced fat (2% milk, warmed)
salt (to taste)
black pepper (to taste)

Steps:

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
Add to slow cooker.
Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
Melt the butter over low heat in a large skillet and add the flour.
Stir constantly with a whisk for 4 to 5 minutes.
Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
Cover and cook on low 30 more minutes.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 177 kcal, CarbohydrateContent 17 g, ProteinContent 8 g, FatContent 10 g, SaturatedFatContent 4.5 g, CholesterolContent 21 mg, SodiumContent 600 mg, FiberContent 3 g, SugarContent 8 g

CROCK-POT MAC & CHEESE - RECIPES, PARTY FOOD, COOKING ...

Crock-Pot Mac & Cheese - Recipes, Party Food, Cooking ... image

This is the best slow-cooker mac & cheese EVER. Everything—including the pasta!—cooks in the slow cooker. So in the end you have just ONE DISH to clean.

Provided by Lauren Miyashiro

Categories dinner lunch side dish

Total Time 3 hours

Prep Time 10 minutes

Cook Time 0S

Yield 8-10

Number Of Ingredients 12

Ingredients

1 lb. elbow macaroni
1/2 c. (1 stick) melted butter
4 c. shredded cheddar cheese
4 oz. cream cheese, cut into cubes
1/2 c. freshly grated grated Parmesan
2 (12-oz.) cans evaporated milk
2 c. whole milk
1/2 tsp. garlic powder
1/8 tsp. paprika
kosher salt
Freshly ground black pepper
Finely chopped chives, for garnish (optional)

Steps:

Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. Season with salt and pepper. Cook on high until the pasta is cooked through and the sauce has thickened, 2 to 3 hours, checking after 2 hours, then every 20 minutes after. Garnish with chives before serving, if using.

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