First of all, I have no idea who Wendy is. I just wanted to get that out there. This is, by no means, an original recipe of mine, but it’s really, really, REALLY yummy, and I wanted to share it. I first encountered this bit of comfort food heaven at a party next door a year or so ago. I asked my neighbor for the recipe, but never got around to making it until tonight. Silly me!
The original recipe was for 1/3 this amount, but tripled, it fits perfectly in a 9×13 casserole dish. That said, I will take credit for the math involved in figuring out the proportions. And if you know me at all, you know that was a major effort.
Warning: This is not a “light” dish!
- 1 1-pound box uncooked elbow macaroni
- 1 tablespoon butter
- 1 ½ sticks butter, divided
- ¾ cup all purpose flour
- 4 ½ cups milk
- 3 cups shredded sharp cheddar cheese
- 6 ounces Velveeta, cubed
- 1 ½ teaspoon salt
- ¾ teaspoon pepper
- 1 sleeve of crushed Ritz crackers
- Cook macaroni according to package directions & drain.
- Place drained macaroni in greased baking dish & set aside.
- In a large saucepan/pot, melt 1 ½ sticks of butter over medium heat.
- Stir in flour until smooth.
- Gradually add milk.
- Bring mixture to a boil.
- Cook and stir for 2 minutes, then reduce heat.
- Stir in cheeses, salt and pepper until cheese is melted.
- Pour over macaroni & mix well.
- Melt the remaining butter and combine with the crushed Ritz crackers. Sprinkle over casserole.
- Bake uncovered at 375° for 30 minutes.
Makes 12 servings.
This morning, feeling like doo doo from a cold or allergies (the jury’s still out on that one), I was dreading coming up with a dinner idea for tonight. I did not feel like planning or cooking. Then, I remembered the crock pot. And my total dump it all in ravioli recipe. Angels began to sing. The heavens opened (literally – it was raining). I had dinner all planned. But, did I really feel like eating all that cheesiness? Eh, who cares! I could could without cooking, and that’s all that mattered.
I don’t know why I haven’t blogged this one before. Maybe because it’s not my own recipe? But, I couldn’t, for the life of me, tell you where I found it. But, I hope you will find it – delicious. I know we will – in about two hours.
- 25 oz. bag ravioli
- 24 oz. jar pasta sauce
- 8 oz. can tomato sauce
- 1 cup water
- Italian spices
- 3 cup shredded mozzarella cheese
- Pour about half of the pasta sauce in the bottom of a large (6 qt. or so) crockpot.
- Add frozen ravioli.
- Pour additional pasta sauce, tomato sauce, and water over ravioli (I usually pour the pasta sauce on first and then shake together the remaining tomato sauce and water in the empty pasta sauce jar to mix them).
- Sprinkle Italian seasonings over sauces.
- Sprinkle cheese on top.
- Cook in crockpot on low for 4 hours or high 2 hours.
Serve with garlic bread.
My cousin Michelle taught me this one. The recipe (as far as we know) originated with her friend Carol (hence the recipe name). I’ve only made minor tweaks, like consolidating some seasoning and adding the potatoes.
- 1 Purdue Oven Stuffer Roaster (the kind that’s born with the pop-up thermometer)
- Paprika (Hungarian sweet)
- Morton’s Natures Seasons blend (or salt, pepper, garlic)
- Worcestershire sauce
- Dried minced onion
- 3 cans sliced new potatoes (trust me here, canned is better in this case)
- Chicken broth (optional)
- Preheat oven to 350° (per package directions).
- Remove chicken from wrap.
- Remove giblets package from chicken.
- Rinse chicken (good luck not splashing yourself)
- Place chicken, thermometer side down, on roasting rack in a roasting pan.
- Wash your hands (don’t want to get chicken cooties all over everything).
- Season with paprika, Morton’s (or salt, pepper, garlic powder), & Worcestershire to taste.
- Flip the bird over.
- Wash your hands (because chicken cooties).
- Season with paprika, Morton’s (or salt, pepper, garlic powder), Worcestershire, and dried minced onion to taste.
- If you are using a dark roasting pan, be sure to add 2 cups of water to the bottom of the pan.
- Place the pan with the chicken in the oven.
- After 1 hour or so, drain, rinse, and add the potatoes, plus another 2 cups of water (or chicken broth) if the pan is dry.
- Baste the bird and potatoes.
- After the chicken has been cooking for two hours, baste again.
- When the thermometer pops up, the bird is done.
- Carve and serve, pouring extra goo goo juice from the pan onto the plated chicken and potatoes.
No, I don’t quite know what that burnt thing that looks like a salamander is, but my guess would be crispy Worchestire.
*A toasted almond rice pilaf makes a great alternate side.