From the 'Burg to Your Kitchen

By NATALIE GORSUCH

Williamsburg

Correspondent

Apparently snow is on its way this weekend. What better way to spend a snow day then cuddling up to a nice bowl of something fresh out of the crock pot?

Here is a recipe that is sure to warm you up this weekend.

Slow Cooker

Macaroni and Cheese

For me, macaroni and cheese is one of the ultimate comfort foods. It’s creamy, delicious and most of all – cheesy!

Ingredients:

3 cups uncooked macaroni

2 cups sharp cheddar cheese shredded

1 cup Colby cheese shredded

3 Tbsp. butter

2-3/4 cups Half & Half

15 oz. can Campbell’s Cheddar Cheese soup

1/2 tsp. pepper

1/2 tsp. paprika

Directions:

Combine the Half & Half with the cheddar cheese soup, and mix until its nice and smooth. Next sprinkle in the paprika and black pepper, and mix. Pour the macaroni and cheese into the crock pot, half of the shredded cheddar and Colby, the butter and Half & Half/soup mixture.

Mix well. Top off with remaining shredded cheese. Put the lid on top and set on low for 3 hours.

Crock Pot Beef Stroganoff

Ingredients:

1 ½ lbs. beef stew meat 1 ¼ cup beef broth

2 cups chopped white mushrooms 1 medium onion, chopped

3 TBSP. Worcestershire sauce 2 garlic cloves, minced

1 tsp. salt ½ tsp. pepper

¼ tsp. dried dill 1 – 12 oz. pkg. egg noodles

1 cup sour cream 2 TBSP. Dijon mustard

Directions:

Add the meat, broth, mushrooms, onion, Worcestershire sauce, garlic, salt, pepper and dill to a crock pot; stir well.

Cover and cook on low for 8-9 hours. Cook the egg noodles according to package directions. Add the cooked and drained noodles to crockpot. Add sour cream and mustard; stir well. Cook another 15 minutes, stirring occasionally.