Crock Pot Lasagna

Crock pot lasagna 

Meat mix: 

3/4 pound hamburg

Whole yellow onion

3 tablespoons maple syrup

1 tablespoon minced garlic

1 tablespoon Siracha

8 sheets of lasagna noodles

Cheese mix: 

2 tablespoons oregano

1 tablespoon thyme

1 oz chive cream cheese

1 oz jalapeño cream cheese 

1 egg

1/3 cup Gouda 

1/3 cup parmasean

2 oz feta

1 oz goat cheese

1/2 cup sharp cheddar 

Sauce mix: 

6 oz tomato paste

2 tablespoons basil

12 oz marinara (boaves) 

2 tablespoons Siracha 

1/4 cup maple syrup

14 oz diced tomatoes 

1 tablespoon curry spice mix 

Pre cook noodles for 2-3 hours on low

Leav no-boil noodles uncooked for 4-6 hours 

(I precooked and did high for 2 hours) 

While noodles precooked to 3 minutes before aldente, cook meat mix in pan until brown. 

While meat cooks mix together cheese mixture.

Mix together sauce mix, and turn on crock pot. Start with first layer as sauce. Use 1/3 of sauce. 

Then a layer using 1/2 the meat. 

Then a layer of noodles

Then a cheese mix layer

-Then a noodle layer 

-then a sauce layer (using the second third of the sauce)

-then a meat layer (using other half of meat) 

-then the final noodle layer

-then lay down the last third of the sauce

- and top with the last half of the cheese mixture! 

Let sit and cook and become delicious. 

If you desire a crisp top, take the cover off the last 45 minutes so moisture doesn't collect.. And throw under the boiler before serving!! 

Brown ale bacon Mac and cheese

Brown ale bacon Mac and cheese 

16 oz brown ale

4 cups half and half 

8 oz Cabot pepper jack cheese

8 oz Cabot seriously sharp cheese

4 oz chive and onion cream cheese

4 oz jalapeño cream cheese 

1 # maple thick cut bacon 

1/2 cup flour

4 tablespoons butter 

1 red onion

1 box medium shell pasta 

1 bag sweet and spicy jalapeño kettle chips

Start cooking pasta

(Cook to 3 minutes before aldente, it will cook the rest in the crock pot) 

While pasta cooks prep it out: grate cheese chop onion and just have shit ready, it goes quick. 

When your ready put on bacon

(Tip: easier to chop before cooking! Ha) 

start frying onion pieces.. I used a bit of truffle oil on the griddle. 

Heat the cream and beer up in a big pot, just to steaming not to boil, (enough for whole sauce) 

Take bacon off stove (dry out on paper towels) reserve 3-4 tablespoons of bacon fat and start melting in butter. 

 

When butter seems melted enough add 1/2 cup flour and whisk til smooth. (I took it right off the heat) 

Whisk mixture (roux) into cream and beer.. Keep whisking until you see it transform and become thicker (@ 5-10 min) ( meanwhile chop bacon into bits of you forgot earlier like me) 

Then remove mixture from stove, and whisk in cheese, and bacon, and onions! 

Whisk until what seems like smooth except for onion and bacon chunks.. Aka cheeses and creams have become one!! 

Then put pasta in crockpot and pour over cheese sauce!! 

Stir really good!!! And let sit until desired thickness is achieved!!! I did about 2 hours.. Could've probably gone longer with a thinner sauce and not cooked noodles at all!! 

Serve with crushed chips on top!! 

(Even better reheated next day with chips crisped!)

Keep extra sauce!! 

It's great on a baked potatoe. 

And after about 3 days it obtains the flavor of a French onion dip!!  

Chip dip... Woo woo! 

Or..  Cheesy rice: 

Enjoy!