#cheesypastadish

This no-boil crockpot macaroni and cheese recipe is very simple to follow and makes a creamy, cheesy pasta dish without having to boil the noodles first. This recipe is great for busy weeknights or when you want easy comfort food.

Ingredients: 1 lb elbow macaroni. 4 cups shredded sharp cheddar cheese. 2 cups milk. 1 can 12 oz evaporated milk. 1/2 cup unsalted butter, melted. 1 tsp salt. 1/2 tsp black pepper.

Instructions: In a large mixing bowl, combine the uncooked elbow macaroni, shredded cheddar cheese, milk, evaporated milk, melted butter, salt, and black pepper. Stir until well combined. Transfer the mixture into a greased crockpot. Cover and cook on low heat for 3-4 hours, stirring occasionally, until the macaroni is tender and the cheese is melted and creamy. Once cooked, serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 180 minutes

This pasta casserole is a lighter version of a classic dish. It has a mix of bright vegetables and just the right amount of cheese to make a meal that is comforting but not too heavy.

Ingredients: 300g pasta. 1 tablespoon olive oil. 1 onion, finely chopped. 2 garlic cloves, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 zucchini, diced. 1 cup cherry tomatoes, halved. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 1 cup grated mozzarella cheese. 1/4 cup grated Parmesan cheese.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook until the smell is nice. Put in the zucchini and bell peppers and cook until they get a little soft. Add the basil, oregano, salt, and pepper, and mix them in. Add some more time to cook. In a baking dish, mix the cooked pasta with the vegetable mix. Put some mozzarella and Parmesan cheese on top of it. Put it in an oven that is already hot and bake for about 20 minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

This pasta dish is rich and satisfying thanks to the sweet peas, salty pancetta, creamy goat cheese, and savory Parmesan cheese that go together so well.

Ingredients: 8 oz pasta of choice. 4 oz pancetta, diced. 1 cup frozen peas. 2 cloves garlic, minced. 4 oz goat cheese. 1/4 cup grated Parmesan cheese. Salt and black pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. In a large skillet, cook the diced pancetta over medium heat until crispy, about 5-6 minutes. Add minced garlic to the skillet and saut for 1 minute until fragrant. Stir in the frozen peas and cook for another 2-3 minutes until heated through. Reduce heat to low and add cooked pasta to the skillet. Toss to combine with the pancetta and peas. Crumble goat cheese over the pasta mixture and stir until the cheese melts and coats the pasta, adding reserved pasta water as needed to create a creamy sauce. Season with salt and black pepper to taste. Sprinkle grated Parmesan cheese on top. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes