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Extra Creamy Crock Pot Mac and Cheese



This Crock Pot Mac and Cheese is a family favorite! Elbow macaroni noodles are slow cooked in a rich cheesy sauce.

It is great as a holiday side and a favorite for Sunday supper. This easy mac and cheese recipe needs just minutes of prep and comes out of the slow cooker perfect every time!

Homemade mac and cheese is my personal favorite food and I can assure you that this is the best crock pot macaroni and cheese I’ve ever had!

Precooking the pasta ensures it is perfect every time. I’ve tested countless “no boil mac and cheese recipes” (using uncooked pasta). Depending on the brand, the pasta can become mushy or gummy in texture and I find it to be inconsistent.

Boiling the macaroni about 2 minutes less than indicated on your package (so it’s quite firm) keeps it from getting mushy.

I prefer crock pot macaroni without evaporated milk or Velveeta cheese. While some of the ingredients in this recipe may seem odd, they really make a great cheesy sauce!

A traditional cream sauce or cheese sauce doesn’t hold up well in the slow cooker, as dairy can curdle and/or separate in the crock pot.

The addition of mayonnaise sounds odd and even if you don’t love mayonnaise, it works (as you can see by the reviews on this recipe below). Regular or light mayonnaise (or dressing) will work.

Crock Pot Mac and Cheese is perfect for camping or potlucks, basically, anywhere you don’t have an oven.

It’s also a great way to save oven space for Thanksgiving dinner (including turkey and stuffing!) and cook this on the side.

This slow cooker macaroni and cheese takes less than 10 minutes to get into the Crock Pot and then it’s ready to go!

Crock Pot Mac and Cheese is one of our favorite comfort food dishes! The whole family will love this creamy & cheesy dish.

2 cups uncooked elbow macaroni10 ½ ounces cream of chicken soup condensed3 cups cheddar cheese shredded 1 cup gruyere cheese shredded ½ cup mayonnaise½ cup sour cream regular or light1 teaspoon onion powder½ teaspoon dry mustard powder½ teaspoon pepper

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Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.

Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.

Serve hot.

Pasta – Do not overcook the pasta, it should be very firm after boiling. Rinsing the pasta stops it from cooking.
Cheese – Shred the cheese from a block, pre-shredded cheeses do not work as well. If you do not have gruyere cheese, you can use 4 cups cheddar instead.
Cooking time – Check the pasta early, slow cookers can vary.
Double the recipe – To double this recipe, use a 6QT crockpot.  Cook on high for 2 1/2 hours, stirring after 1 hour and 2 hours.  (When stirring, try to do it as quickly as possible to keep the heat inside).
Make ahead –  To prepare this ahead of time, mix all of the ingredients except the pasta. The pasta can be cooked ahead, rinsed, and cooled. Combine the pasta and sauce ingredients in the crockpot just before cooking. 
Baking in the oven –  If you prefer or if you are short on time, you can bake this in the oven (and I have many many times!) Preheat the oven to 350°F. Bake 30 minutes covered and 30 minutes uncovered.

Calories: 464, Carbohydrates: 31g, Protein: 27g, Fat: 47g, Saturated Fat: 21g, Cholesterol: 105mg, Sodium: 917mg, Potassium: 203mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1000IU, Vitamin C: 0.2mg, Calcium: 665mg, Iron: 1.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Home & Kitchen

Ten Texture-heavy Restaurant Interiors Filled With Natural Materials



Rough clay walls, river-stone flooring and a seating topography formed from OSB panels feature in our latest lookbook, which rounds up 10 restaurant interiors that bring in natural elements.

Although defined by a reverence for their local context, the projects included hail from all over the world, ranging from a healthy fast food eatery in Ukraine to a cave-like Japanese BBQ joint and the BIG-designed, three-Michelin-starred Noma in Copenhagen.

This is the latest roundup in our Dezeen Lookbook series providing visual inspiration for the home. Previous articles in the series showcased homely office interiors that are good enough to live in, as well as homes with striking fireplaces, domestic gyms and cross-laminated interiors.

Mimi Kakushi, United Arab Emirates, by Pirajean Lees

Lattice screens, rattan chairs and wooden bead curtains come together to recreate the old-school glamour of Japan’s jazz age in this Dubai sushi restaurant, which is housed inside a former nightclub.

All of the eatery’s electrical and mechanical equipment, as well as the ventilation system, is hidden behind a straw ceiling grid to create a “residential feel” within the commercial space.

Read more about Mimi Kakushi on Dezeen >

Noma 2.0, Denmark, by BIG and Studio David Thulstrup

When it came to designing a new location for Noma – named the world’s best restaurant on five separate occasions – BIG and Studio David Thulstrup drew on a local material palette to mirror the eatery’s foraged, seasonal menu.

River stones were used to form terrazzo flooring while a 200-year-old blackened timber beam was repurposed as a central counter and seaweed sourced from the seas around the Danish capital was turned into lampshades in collaboration with designer Jonas Edvard.

Read more about Noma 2.0 on Dezeen >

28 Posti, Italy, by Cristina Celestino

Pops of powder-blue are applied to shelving, table legs and the gaps between exposed wooden ceiling beams in this Milanese restaurant to keep its neutral-toned interior from looking too beige.

Italian designer Cristina Celestino, who was responsible for renovating the space, preserved a crumbling brick wall at the centre of the space but clad the remaining surfaces, as well as a few cupboard doors, in rustic terracotta tiles.

Read more about 28 Posti on Dezeen >

50% Cloud Artists Lounge, China, by Cheng Chung Design

Cheng Chung Design kept the interior of this restaurant in China’s Kaleidoscope art museum deliberately simplistic in order to keep attention on the building’s cavernous brick walls, which rise up to resemble giant termite mounds when seen from the outside.

Since the shadowplay created by the light and the earthenware bricks should take the main focus, the seating booths are rendered in dark wood and illuminated by simple woven straw shades, with trees interspersed throughout the dining area.

Read more about 50% Cloud Artists Lounge on Dezeen >

De Republiek, Netherlands, by Anne Claus Interiors

To bring a sense of warmth to this beachside restaurant near Amsterdam, local interior designer Anne Claus finished the walls in a bespoke sandy-hued plaster and brought in furnishings with an earthy palette and tactility.

Stacks of paper lanterns are arranged into theatrical hanging sculptures over some of the seating areas, which see cane armchairs are paired with low-slung bench seating, upholstered in taupe, ochre and nutmeg-coloured linen.

Read more about De Republiek on Dezeen >

Opasly Tom, Poland, by Buck Studio

The distinctive marbled texture of burl wood, which is created when a tree’s grain develops in multiple different directions as a result of environmental stressors, forms a defining feature throughout this eatery in Warsaw.

Applied to everything from cabinets to walls, doors and serving trolleys, it balances out the otherwise cool-toned interior, working in tandem with the simple wooden seating and red marble accents.

Read more about Opasly Tom on Dezeen >

Istetyka, Ukraine, by Yakusha Design?

Many of the furniture pieces and objects used to decorate the healthy fast food joint Istetyka in Kyiv were handmade by local artisans, including the dangling macrame lamps designed by Victoriya Yakusha for her brand Faina.

These are offset against bumpy clay walls and textured tables made from a ztista, a sustainable material developed by Yakusha that combines staw, wood chips, recycled paper and clay.

Read more about Istetyka on Dezeen >

Nikunotoriko, Japan, by Ryoji Iedokoro

Undulating panels of oriented strand board (OSB) are staggered on top of each other to create an organic seating topography on the second floor of this Japanese BBQ restaurant in Tokyo’s Roppongi district.

Meanwhile, the ground floor is designed to resemble a natural cave system with craggy, stone-effect walls and translucent herringbone flooring tiles that create the impression of walking on water.

Read more about Nikunotoriko on Dezeen >

Silo, England, by Nina+Co

To match the sustainable ethos of zero-waste restaurant Silo, Nina+Co incorporated natural materials such as cork and ashwood into the interior while mushroom mycelium was used to form a small, informal seating area near the entrance.

Other details include recycled plastic tabletops and wall lights made from glass wine bottles that were melted down after being drunk during the restaurant’s previous dinner services.

Read more about Silo on Dezeen >

Abstinence, France, by Lizee-Hugot

Studio Lizee-Hugot paid homage to the classic Parisian brasserie in its design for Abstinence, incorporating wall-to-wall wood panelling alongside cognac leather seating and enamelled lava stone tabletops.

This is paired with birdseye maple and tubular steel detailing to create the feeling of travelling back in time to the 1970s.

Read more about Abstinence on Dezeen >

This is the latest in our series of lookbooks providing curated visual inspiration from Dezeen’s image archive. For more inspiration see previous lookbooks showcasing homely office interiors, striking fireplaces and domestic gyms.


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Home & Kitchen

Leftover Turkey Enchiladas



Have a lot of leftover turkey from the big holiday meal? This easy Turkey Enchilada recipe is a great way to use it all up!

This turkey casserole is so simple to make, which is a great change of pace after all that work making the big meal. Shredded turkey, enchilada sauce, and cheese are wrapped in soft tortillas, then topped with more cheese and baked in the oven to golden perfection!

TURKEY Make sure the turkey has been shredded or chopped finely before placing it in the tortilla. The turkey can be replaced with shredded chicken. Ground turkey or beef can also be used instead of shredded turkey.

SAUCE Enchilada sauce can be canned or homemade, use whatever version you love. It’s actually really easy to make homemade enchilada sauce!

Enchilada sauce is sold in cans that range in size from 10oz to 28 oz. This recipe uses one 15 oz can of sauce or about 2 cups of sauce. You can use a little bit more or less if you’d like.

TORTILLAS Corn tortillas are traditional for enchiladas. This recipe can be made with either corn or flour tortillas.

VARIATIONS Add some canned or cooked black beans for a more filling enchilada. Corn, mushrooms, or any leftover veggies from the fridge can all be added!

Enchiladas are absolute heaven on their own, but taste even better with toppings!

To Make Ahead: Assemble this casserole in advance. It will keep uncooked in the refrigerator for 2 days.

Freezing (Uncooked): This casserole can be assembled and frozen uncooked. It will keep in the freezer for up to 3 months. Make sure it’s covered in a layer of plastic wrap and then aluminum foil.

Freezing (Cooked): Cook and then let cool before freezing. Cover with plastic wrap, then aluminum foil, and freeze. It will keep for up 3 months.

To Thaw: Leave in the refrigerator overnight. Preheat the oven to 350°F and cook for 20 minutes or until heated through (this time may need to be shortened if they have already been cooked). A good tip is to keep it covered with aluminum foil while heating and then remove for the last few minutes of cooking.

Leftovers: Any cooked leftovers will keep in the refrigerator for 3-5 days.

 Did your family love these Leftover Turkey Enchiladas? Be sure to leave a rating and a comment below! 

These cheesy & flavorful enchiladas are the perfect way to use up all that leftover turkey from the holidays!

2 teaspoons olive oil1 green pepper diced½ onion diced2 cloves garlic8 tortillas 6″ each, corn or flour2 cups leftover turkey or chicken15 ounces enchilada sauce divided2 cups Monterey jack cheese shredded, divided

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Preheat oven to 400°F. Lightly grease a 9×13 pan.

Heat oill in a small pan. Cook onion and peppers over medium heat until tender. Stir in garlic and cook 1 minute more. Toss with the turkey and season with salt & pepper to taste.

Place ½ cup enchilada sauce in the bottom of the prepared pan.

Spread 1 tablespoon on each tortilla. Top each with ¼ cup of the turkey mixture, 2 tablespoons cheese, and the pepper mixture. Roll up and place in the pan.

Pour remaining enchilada sauce over top and sprinkle with remaining cheese.

Cover with foil and bake 15 minutes. Remove foil and bake uncovered for 5-10 minutes or until the cheese is browned and bubbly.

Spread the sauce over the inside of the tortilla before rolling or dip the tortilla in the sauce before filling.
Place the tortillas seam side down as you roll them. 
Bake just until heated through so the tortillas don’t become soggy.
To Make Ahead: Assemble this casserole and refrigerate for up to 2 days before baking.
Freezing (Uncooked): Assemble and freeze up to 3 months before or after baking. Ensure it’s covered in a layer of plastic wrap and then aluminum foil.
Thaw in the refrigerator overnight. Preheat the oven to 350°F and cook for 20 minutes or until heated through (this time may need to be shortened if they have already been cooked). A good tip is to keep it covered with aluminum foil while heating and then remove for the last few minutes of cooking.

Calories: 563, Carbohydrates: 40g, Protein: 40g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 1402mg, Potassium: 377mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1045IU, Vitamin C: 26mg, Calcium: 501mg, Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Home & Kitchen

Ten Most Popular Dezeen School Shows of 2021



We have now published over 170 school shows! As we approach the end of 2021, here are the ten most popular showcases of student work from throughout the year.

Dezeen School Shows provides universities with an affordable digital platform to put the work of their students in front of Dezeen’s huge global audience of over three million monthly readers.

Read on for a selection of the most popular school shows published in 2021, and contact us for details and pricing at if you would like to put on a Dezeen School Show.

December slots are still available, as well as dates throughout 2022.

Dezeen School Shows is complemented by our new resource Dezeen Courses, which launched in September. This new service presents details of undergraduate and postgraduate degree courses, as well as short courses and remote learning programmes.

Dezeen Courses provides an essential resource for anyone wanting to study architecture, interior design or any design-related discipline.

Read on for a selection of the most popular school shows we published in 2021:

Pratt Institute
Interior Design BFA and MFA

From a building that could purify contaminated floodwater to analysing how to improve users’ airport experiences (above), these projects by interior design students at Pratt Institute explore how interiors affect our environment and behaviour.

The digital exhibition displays a selection of ten projects by students on both the school’s undergraduate and postgraduate interior design courses.

See the school show >

View courses at Pratt Institute >

University for the Creative Arts
BA (Hons) Illustration and Animation and BA (Hons) Illustration

An animation exploring a student’s fear of the unknown after graduating and a project which examines the human destruction of coral reefs (above) is included in this school show by students at the University for the Creative Arts.

The ten projects were selected from the studios of the undergraduate BA illustration and combined BA illustration and animation courses.

See the school show >

Lucerne School of Art and Design, Lucerne University of Applied Sciences and Arts
Bachelor VS Jewellery

Jewellery designed to enhance people’s connection with dogs, glasses that improve with age and a jewellery prototype that resists facial recognition technology (above) are among projects by students at the Lucerne School of Art and Design that feature in this school show.

This trio of projects are presented alongside five further school shows from Lucerne University containing projects by students from its product, textiles and lighting design courses.

See the school show >

Hongik University, Korea
BA Industrial Design

Hongik University, Korea presented ten projects by students enrolled on the institution’s BA Industrial Design course.

The digital exhibition features a fashion store (above) designed to reference a garden and a series of cocktail-making objects intended to enhance the work of bartenders (top image).

See the school show >

School of the Art Institute of Chicago
Graduate Thesis Projects

School of the Art Institute of Chicago‘s school show presented ten graduate thesis projects by architecture students.

This school show presented a variety of projects, including one using hand-drawing techniques to explore “contemporary ruins” and another that examines how “house museums” serve as an opportunity to think about the way architecture communicates (above).

See the school show >

View courses at School of the Art Institute of Chicago >

Monash Architecture, Monash University
Bachelor of Architectural Design, Master of Architecture

A project that addresses the lack of public space in Beirut (above) and an urban care home designed to enhance dementia patients’ quality of life are included in this showcase by students of Monash University.

The ten projects were created by undergraduate and postgraduate students of the university’s architecture faculty.

See the school show >

View courses at Monash University >

Ravensbourne University London
BA (Hons) Architecture, BA (Hons) Interior Design Environment Architectures and BA (Hons) Urban Landscape Architecture

Ravensbourne University London displays nine student projects in its showcase, including one which explores rituals around death through the use of mycelium and a pandemic-necessitated digital repair centre (above).

The ten highlighted projects were drawn up by undergraduate students from across the studios of architecture, interior and urban landscape design.

See the school show >

View courses at Ravensbourne University London >

Sydney Design School
Diploma of Interior Design and Advanced Diploma of Interior Design

A hotel interior informed by drag culture and a hospitality space that has a zero food waste philosophy (above) are among projects presented by Sydney Design School in its showcase.

The show features ten projects by students enrolled on the school’s interior design diploma courses.

See the school show >

L’ecole de design Nantes Atlantique
MDes Care Design, MDes City Design, MDes Food Design, MDes Digital Design, MDes Media Design, MDes Design and Innovation Management in apprenticeship, MDes Transcultural Design – China studio, MDes Transcultural Design – Brazil studio, MDes Transcultural Design – India studio, MDes Design and Entrepreneurship – Le Studio Montreal

A lamp that helps individuals with bipolar disorder understand their behavioural changes (above) and a drone programme tackling beaches affected by algae are among projects by students from a wide range of courses at L’ecole de design Nantes Atlantique.

The ten showcased proposals were drawn up by undergraduates and postgraduates from across the school’s architecture, furniture and interior design courses.

See the school show >

The New School’s Parsons School of Design
Architectural Design (BFA), Architecture (MArch), Industrial Design (MFA), Interior Design (AAS), Interior Design (BFA), Interior Design (MFA), Lighting Design (MFA), Product Design (BFA)

The nine featured projects in this showcase by The New School’s Parsons School of Design were completed by both undergraduate and postgraduate students across the studios of architecture and design.

They include a project exploring how architecture is integral to healing trauma and another investigating how bioluminescence could change our relationship to interiors (above).

See the school show >

View courses at Parsons School of Design >

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