Vegetarian Recipes

Crockpot Mac And Cheese

The easiest way to make a batch of creamy macaroni and cheese for your next family gathering or Sunday dinner is with this easy Crockpot Mac and Cheese. It only takes a couple minutes to prep and then everything gets added to a slow cooker for a simple side dish with minimal effort. It also frees up your time and oven to make some of your other favorite dishes. It’s a definite game-changer for those big holiday meals! 😉

Here’s everything that you need to make this creamy Crockpot Mac and Cheese recipe:

Macaroni: You’ll need about 8 oz. of elbow macaroni, but feel free to use any small pasta shape you like or have on hand.
Evaporated Milk and half & half: After testing this recipe several times, a combination of evaporated milk and half & half gave me the best consistency in cheese sauce.
Cheddar Cheese: I used a combination of 2 sharp cheddars in this recipe, but you can certainly just use one type of cheddar cheese instead. Sharp cheddar provides a strong pronounced flavor which tastes great in mac and cheese, but any kind of cheddar works well. And as always buy cheese in block form and shred it yourself for the best results. Pre-shredded cheese is coated in anti-caking agents and doesn’t always melt well.
Seasoning: There are lots of ways to season your mac and cheese to add extra pops of flavor. I used one of our favorite seasoning blends in the budget bytes kitchen and that is Tony Chachere’s creole seasoning along with some salt and pepper. That’s it! But feel free to experiment with your favorite seasoning mix. I’ll share a few more flavor ideas below.

Variations

Looking to mix things up? Feel free to experiment with different cheeses and seasoning blends to really make this mac and cheese your own. Here are some more cheese options to choose from:

Gruyere
Gouda
Extra Sharp Cheddar
Parmesan
Pepper Jack
Cream Cheese
Velveeta

For seasoning try switching out the Creole seasoning for a different seasoning salt like Lawry’s. You can also create your own mix with a combination of spices like garlic powder, smoked paprika, and cayenne pepper.

Don’t overcook the pasta. You’ll want to just parboil the pasta for a few minutes, then quickly drain and rinse cool water.
Use block cheese instead of pre-shredded cheese for the best texture and consistency.
Cook times may vary depending on the age and model of your slow cooker. Stir and check the mac and cheese after one hour and then again every 30 minutes until the noodles are perfectly cooked and not mushy, and the cheese is melted.

Crockpot Mac and Cheese

This Crockpot Mac and Cheese is a definite game-changer for those big holiday meals and family gatherings. It’s creamy and delicious with minimal prep!

Course Dinner, Side Dish

Cuisine American

Total Cost $7.54 recipe / $1.26 serving

Prep Time 5

Cook Time 2 5

Total Time 2 10

Servings (1 cup each)

Calories 534kcal

Author Marsha – Budget Bytes

Equipment

Grater

Ingredients

2 cups shredded sharp cheddar cheese, divided $2.49
1 cup shredded white sharp cheddar cheese $1.24
2 cups elbow macaroni $0.67
3 Tbsp butter, cut into small cubes $0.42
1.5 cups half & half $1.23
1 12oz. can evaporated milk $1.29
3/4 tsp Tony chachere’s $0.10
1/2 tsp salt $0.02
1/4 tsp freshly cracked black pepper $0.02
non-stick cooking spray $0.06

Instructions

Start by shredding both blocks of sharp cheddar cheese and set the cheese to the side.
Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and butter. Stir the butter around with the macaroni to help it start melting. Now add the rest of the ingredients (1 ½ cups shredded sharp cheddar, shredded white sharp cheddar, half & half, evaporated milk, tony chachere’s seasoning, salt, and black pepper) to the slow cooker. Stir everything together until well combined.
Cover and cook on low heat for 2 hours, stirring after 1 hour.
During the last 15 minutes of cooking, remove the top and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking the last 15 minutes until the cheese on top is melted. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

How to Make CrockPot Mac And Cheese – Step by Step Photos

Start by shredding 2 cups sharp cheddar and 1 cup white sharp cheddar and set the cheese to the side.

Cooked elbow pasta noodles in a colander.

Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.

Mac and cheese ingredients added to slow cooker.

Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and 3 Tbsp cubed butter. Stir the butter around with the macaroni to help it start melting. Now add the rest of the ingredients (1 ½ cups shredded sharp cheddar, 1 cup shredded white sharp cheddar, 1 1/2 cups half & half, 1-12oz. can evaporated milk, 3/4 tsp tony chachere’s seasoning, 1/2 tsp salt, and 1/4 tsp black pepper) to the slow cooker. Stir everything together until well combined.

Mac and cheese ingredients stirred together in a crock pot.

Cover and cook on low heat for 2 hours, stirring after 1 hour.

Adding shredded cheese on top of crockpot mac and cheese.

During the last 15 minutes of cooking, remove the top and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking for 15 more minutes until the cheese on top is melted.

Now all that’s left to do is enjoy this easy, cheesy, mac and cheese goodness!!

Overhead side view of crockpot mac and cheese.

Overhead view of mashed potatoes in the slow cooker with melted butter

Slow Cooker Mashed Potatoes

$2.99 recipe / $0.50 serving

Overhead view of a bowl of beef stew with a spoon.

Slow Cooker Beef Stew

$14.08 recipe / $1.41 per cup

Overhead view of a ladle lifting chicken noodle soup out of the slow cooker

Slow Cooker Chicken Noodle Soup

$9.22 recipe / $1.15 serving

Slow Cooker Hot Buttered Apples

$5.10 recipe / $0.85 serving

The post Crockpot Mac And Cheese appeared first on Budget Bytes.

Vegetarian Recipes

Easy Homemade Falafel

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”

MaryBeth

Here’s what you’ll need to make this easy falafel recipe:

Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade falafel on top of some hummus with salad.

Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.

Course Appetizer, Main Course, Side Dish

Cuisine Middle-Eastern

Total Cost ($3.08 recipe / $0.16 serving)

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings falafel

Calories 108kcal

Author Beth Moncel

Equipment

Food Processor
Baking Sheet
Parchment Paper

Ingredients

2 15 oz. cans chickpeas $1.72
¼ red onion $0.26
1 handful fresh parsley, about ¼ bunch $0.26
1 handful fresh cilantro, about ¼ bunch $0.17
4 cloves garlic $0.12
1 tsp salt $0.01
½ tsp cayenne pepper $0.13
1 tsp ground cumin $0.08
1 tsp baking powder $0.04
½ cup flour* $0.07
¼ cup neutral cooking oil for frying $0.22

Instructions

Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Falafel mix in a mixing bowl with flour added.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

Three falafel patties frying in a pan of oil.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.