Crockpot Macaroni and Cheese

I got this recipe from the Six Sisters' Stuff. They are amazing!! This is so much better than the blue box stuff! Don't get me wrong, I still whip that up now and then, but when planned and I have all the ingredients on hand (which I normally do) this is my go to for an easy and yummy dinner! Especially on those days that I know its going to be crazy!

Ingredients:

2 cups uncooked elbow macaroni

4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup milk (I used 1%)
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions:
Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect

Blackberry Salad

1 large pkg frozen blackberries

3 to 4 bananasm sliced
1 cup chopped walnuts
½ bag miniature marshmallows
1 small container whipped topping
1 cup sour cream
¼ cup sugar

Sprinkle sugar over frozen blackberries and stir. Then fold in other ingredients. Make ahead so the blackberries have a chance to thaw.

Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper
1 TBS butter
1 can (28 ounces) canned diced tomatoes1 can (4 ounces) mushroom stems, drained
2 tsp dried oregano
1 lb ground beef or turkey, browned and drained

12 ounces spaghetti, cooked and drained

2 cups grated cheddar cheese

1 can cream of mushroom soup

¼ cup water

¼ cup grated Parmesan cheese

In a large skillet, sauté onion and green pepper in butter until tender.  Add tomatoes, mushrooms, olives and oregano.  Add ground meat. Simmer uncovered for about 10 minutes. Place half of the cooked spaghetti in a greased 9 x 13 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-35 minutes. Makes 12 servings.

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