Slow Cooker Mac and Cheese

Slow Cooker Mac and Cheese

Ingredients:

A little bit more than half of a 16 ounce box of elbow macaroni (about 10 oz)
1 can cheddar cheese soup
4 Tablespoons butter, cut into chunks
2 1/2 cups grated sharp cheddar cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
1/2 cup sour cream
1 cup whole milk

Directions:

Boil the macaroni in a 2 quart saucepan for about 3 minutes. Drain. In crock pot, put butter, cheese soup, shredded sharp cheese, salt, pepper, mustard. Stir in the hot pasta until cheese starts to melt.  After those ingredients are combined, add in sour cream and milk and stir.  Set the slow cooker on low setting and cook for 1.5-2 hours, stirring occasionally.

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps

Food Network, Ellie Krieger

Ingredients:

2 medium zucchini (or 1 large zucchini from the garden) -- about a pound total

1 Tablespoon olive oil

4 oz Fresh Parmesan (grated on the grater -- in strands, not ground)

4 oz Plain Breadcrumbs

Salt

Pepper

Directions:

Preheat the oven to 450 degrees F.  Line baking sheet with Silpat.  Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.  Bake the zucchini rounds until browned and crisp, about 25 minutes. Remove with spatula. Serve immediately.

Can serve with ranch or just eat straight!