![]() ![]() Serving: 1g | Calories: 253kcal | Carbohydrates: 31g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 397mg | Potassium: 736mg | Fiber: 2g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 58.8mg | Calcium: 111mg | Iron: 2. Serving: 1g | Calories: 253kcal | Carbohydrates: 31g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 397mg | Potassium: 736mg | Fiber: 2g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 58.8mg | Calcium: 111mg | Iron: 2.3mg NOTESÄ£ cups Extra sharp cheddar cheese, shreded Full instructions are in the green recipe card at the bottom of the page. Be careful to not overdo it or it will be mushy by the time you serve it. Instructions This is an overview of the instructions. The pasta will just be very slightly cooked when you add it to the mixture for the crockpot. There is no need to thaw the onion or cauliflower beforehand. ![]() There is no need to brown the turkey or beef beforehand. When plating, sprinkle each serving with the chopped tomatoes, or set out in bowls for self-service. Place entire mixture into the crockpot and cook on high for 3-4 hours or on low for 5-6 hours. Once the macaroni is done, drain it and fold it into the beef/turkey mixture. Add the frozen cauliflower, and shredded cheddar, and combine. While the pasta is cooking, mix the beef/turkey, ketchup, onion, and salt in a large bowl. Also, check to see if the elbow macaroni is cooked all the way. After 3 hours check the consistency and if it has thickened too much add the remaining cup of milk to the crock pot and stir. Cook on low for 3-4 hours, stirring after 2 hours. Cook the pasta until just becoming tender (about 5 minutes). Place all the ingredients and 2 cups of the milk in a 6-quart crock pot and mix well. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |