Crock-Pot Southwestern Mac and Cheese

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Ingredients

  • 8 oz elbow macaroni

  • 14 oz diced tomatoes with green peppers and onions

  • 10 oz diced tomatoes with mild green chiles

  • 1 1/2 cup salsa

  • 3 cups shredded, Mexican cheese blend

Directions

  1. Coat the inside of the crock pot with non-stick cooking spray. Place macaroni, tomatoes, salsa, and 2 cups cheese in crock pot. Cover, cook on low 3 3/4 hours.

  2. When cooked, sprinkle remaining 1 cup cheese over macaroni. Cover, cook on low 15 minutes or until cheese is melted.

Cauliflower Cheese Soup

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Ingredients

  • 2 heads cauliflower, chopped

  • 2 onions, chopped

  • 8-10 cups chicken broth

  • salt

  • pepper

  • 3 cups shredded cheese

  • Instant potatoes

Directions

  1. Put cauliflower, onions, and broth in a soup pot and simmer until everything is soft.

  2. Mash everything with a potato masher OR an immersion blender.

  3. Add all the cheese and 1/4 cup instant potatoes.

  4. Add 1/2 tsp fresh pepper and taste for salt.

  5. Serve with crusty bread!

  6. Add shredded cheese on top while serving.

Pasta with Sausage and Broccoli

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Ingredients

  • 1 pound ground spicy sausage

  • 1 pound pasta shape of your choice

  • 1/3 cup parmesan cheese

  • 1 pound broccoli

  • 1 cup chicken broth/white wine

  • salt

  • 1 tsp. oregano

Directions

  1. Boil a large pot of water, add salt, and cook pasta until tender. Reserve 2 cups of pasta cooking water.

  2. Roast the broccoli with salt and pepper in the oven (or air fryer) for 12 minutes at 400 degrees.

  3. In a skillet, brown the sausage until cooked through.

  4. Add the chicken broth and oregano, simmer for a few minutes.

  5. Add the broccoli, pasta, and cheese.

  6. Stir to combine and add pasta water if it seems dry.

  7. Taste for salt and serve with your favorite rolls!