Slow Cooked Triple Cheddar Mac & Cheese


You’ll need:

2 cups dry elbow macaroni

1 can [12 oz] evaporated milk

1 can [10 3/4 oz] cheddar cheese soup

8 oz sour cream

1/2 cup [1 stick] butter, melted

3 large eggs

1 tsp dry mustard

1/4 tsp white pepper [or black pepper to your taste]

1/2 tsp salt

3 1/2 cups of triple cheddar cheese, divided [I used Kraft Triple Cheddar]


Set your slow cooker on the low setting, and spray the inside with cooking spray.  Parboil the macaroni in salted water for 6 minutes then drain well before adding to the slow cooker.

While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter/margarine, evaporated milk, cheddar cheese soup, sour cream, eggs and seasonings.  We like black pepper and white pepper alike in this macaroni and cheese, it’s fine to go with your preference.

After 6 minutes, drain the macaroni and add it to your preheated slow cooker.  Pour the sauce on top, along with 3 cups of shredded triple cheddar cheese.

Stir all of the ingredients together until the macaroni is coated and the sauce is evenly distributed.  In my slow cooker, it’s only necessary to stir this once, so, make a special effort to stir the sauce and cheese well at the beginning.

Cook on low for 2 hours, then remove the lid and check the middle for doneness.  Sprinkle the remaining cheese on top.  Replace the lid and continue to cook for another 15 minutes to allow the cheese to melt.




Preheat oven to 375 degrees F (Can also do in Microwave for 6 plus minutes)

Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

Add a dollop of sour cream when done and enjoy!!

Loaded Mashed Potatoes


6 cups prepared mashed potatoes

1/2 cup milk

1 (8 ounce) package cream cheese

1 cup sour cream

2 teaspoons parsley flakes

1 teaspoon garlic salt

1 cup shredded cheddar cheese

1/2 lb bacon, cooked and crumbled



Heat oven to 350°.


Mix first six ingredients in mixer on medium speed until smooth and creamy.


Bacon Cheddar Scalloped Potatoes



5 large Russet potatoes (baking size), peeled and thinly sliced to 1/8″ thickness

1 sweet onion, finely chopped

4 Tbs butter

1/4 cup flour

1 1/2 cups chicken stock

3/4 cup heavy cream

2 cups freshly grated cheddar cheese

1/2 tsp salt

1 tsp black pepper

1 tsp paprika, plus additional for garnish

1 cup cooked & crumbled bacon


Wash potatoes; peel, slice, and set aside. In a large skillet or medium size saucepan, melt butter over med/low heat. Add your finely chopped onion; increase heat to medium, and cook for several minutes. *You may want to add an additional Tbs butter during this process. When onions are very tender, sprinkle with 1/4 cup flour, stirring as you go. Slowly whisk in chicken stock. Heat until lightly bubbling. Whisk in cream and cheddar cheese, quickly stirring as you go. Reduce heat to very low, and season with salt, pepper, and paprika. *Taste to see if you’d like more salt.

Layer half of your sliced potatoes in shallow casserole dish, so that they are overlapping each other. Spoon half of your onion/cheese sauce on top. Sprinkle with a small amount of paprika. Repeat with remaining half of potatoes, onion/cheese sauce, small amount of paprika. Top with 1 cup cooked/crumbled bacon. Cover with foil. Bake at 375 degrees for 1 hour; removing foil last 10 minutes, so that potatoes and sauce can brown a bit.

Best served piping hot.

Serves 6 to 8.