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Confetti Mac and Cheese with Ham
12 ounces center-cut ham slice (12 to 16-oz) -- diced
1 rib celery -- chopped
1 tablespoon dried onion -- minced OR use chopped fresh onion
2 teaspoons dried parsley
1 teaspoon celery seed
8 ounces Kraft Classic Melts Cheddar-American shredded cheese OR an American process cheese
1 can condensed cream of celery soup (10 3/4-oz) -- undiluted
1 can diced tomatoes with juice
1 cup frozen mixed vegetables (peas carrots, green beans) -- thawed
black pepper -- to taste
5 cups hot cooked macaroni (5 to 6 cups)
Combine all ingredients, except mixed vegetables and macaroni, in the slow cooker. Cover and cook on low for 6 to 7 hours. Add vegetables about 1 hour before serving (or microwave them and add just before serving). Cook macaroni until just tender; drain. Pour slow cooker mixture into a large serving bowl. Mix in macaroni (a little less than the full amount if you like it very saucy).
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