Cozy Slow Cooker Cheesy Beef & Macaroni Casserole – A Family Favorite That Practically Cooks Itself

Weeknights can feel hectic, but this slow cooker cheesy beef and macaroni casserole changes everything. It's hearty, creamy, and bursting with savory Italian flavors from garlic, herbs, and a rich tomato base. Ground beef brings plenty of protein, cottage cheese melts in for extra creaminess and nutrition, vibrant red bell pepper adds a pop of color and mild sweetness, and sharp cheddar delivers that irresistible gooey, melty finish. Tender elbow macaroni soaks up all the goodness right in the crockpot.

Kids devour the cheesy pasta goodness (it's basically macaroni and cheese's beefy cousin), while adults love the bold, comforting taste and the fact that it's packed with protein to keep everyone satisfied. Best part? Minimal hands-on time—just a quick brown on the stove, then let the slow cooker work its magic. Dinner is ready when you are.

Slow Cooker Cheesy Beef & Macaroni Casserole 

 1 T. olive oil

1 lb. ground beef

1 small Melissa’s yellow onion, diced (about 1 c.)

½ t. kosher salt, plus more as needed

¼ t. freshly ground black pepper

1½ c. cottage cheese (not fat free)

 1 15-oz. can tomato sauce

1 14.5-oz. can low-sodium beef broth

1 medium red bell pepper, diced

1-2 T. dried Italian seasoning

1 t. Montreal Steak Seasoning

1 t. garlic powder

8 oz. sharp cheddar cheese, shredded

6 oz. dried elbow macaroni

Chopped fresh parsley leaves, for serving (optional)

   Heat olive oil in a large skillet over medium-high heat until shimmering. Add ground beef and diced onion. Season with kosher salt and pepper. Cook, breaking up the meat into small pieces, until the beef is cooked through and no longer pink, 6 to 8 minutes. Drain off any excess fat, then transfer to a 4-quart or larger slow cooker.

Add cottage cheese, tomato sauce, low-sodium beef broth, red bell pepper, Italian seasoning, and garlic powder. (For a smoother sauce, blend the cottage cheese and tomato sauce together in a blender or food processor until smooth before adding to the slow cooker.) Stir to combine.

Cover and cook for 4 to 6 hours on the LOW setting, or 2 to 4 hours on the HIGH setting. About 30 minutes before it is ready, stir in sharp cheddar cheese and dried elbow macaroni. Cover and cook until the noodles are tender. Stir to combine. Taste and season with more kosher salt as needed. Garnish with chopped fresh parsley leaves if desired.

General tips: The macaroni can be cooked separately and added to the sauce right before serving. 

 Storage: Refrigerate leftover casserole in an airtight container for up to 3 days. If planning to make ahead and freeze, omit the pasta. Freeze into individual portions in a freezer-safe silicone storage container or freezer-safe bag.

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Dirty Martini Garlic Bread: A Boozy, Briny Twist on a Classic

 

This recipe transforms classic garlic bread into a bold, briny twist inspired by everyone's favorite cocktail: the dirty martini. Imagine the irresistible aroma of roasted garlic mingling with buttery richness, tangy feta, savory Parmesan, and plump pimento-stuffed olives—all finished with a subtle kick from olive brine and a splash of gin.

This Dirty Martini Garlic Bread is incredibly versatile—serve it as a show-stopping snack, alongside soup or salad, or devour it straight from the oven on its own. Use the highest-quality ingredients you can find, especially a premium name-brand butter (skip the generic stuff—it truly makes a difference). The slow-roasted garlic adds deep, mellow sweetness that elevates every bite. 

Dirty Martini Garlic Bread
Serves 6–8 as a side or appetizer

2 bulbs garlic
Olive oil, for drizzling
Salt and black pepper, to taste
1 stick (½ c.) high-quality unsalted butter, softened
1 T. olive brine
1 T. gin
1½ t. dried basil
Pinch of crushed red pepper flakes
1 loaf Italian bread
½ c. freshly grated Parmesan cheese
¼ c. crumbled feta cheese
Pimiento-stuffed green olives, sliced

 

 Preheat your oven to 350°F.

Prepare the garlic: Slice the top off each bulb to expose the cloves (keep the outer papery skin on). Drizzle generously with olive oil, season with salt and pepper, wrap each bulb tightly in foil, and roast for about 1 hour until the cloves are soft and golden. Let cool slightly, then squeeze the roasted cloves out into a medium bowl (discard skins).

To the roasted garlic, add the softened butter, olive brine, gin, dried basil (or fresh), crushed red pepper flakes, salt, and pepper. Mash and stir until well combined and creamy. Taste and adjust seasoning as needed.

Slice the loaf in half lengthwise to create two long halves.

Spread the garlic butter mixture generously over both cut sides of the bread. Sprinkle evenly with grated Parmesan, then scatter sliced olives and crumbled feta on top.

Place the topped bread halves on a baking sheet and bake at 350°F for 20–25 minutes, or until the edges are golden brown and the cheese is bubbly and melted. Watch closely—ovens vary, and you don't want it to burn!

Slice into pieces and enjoy hot. Pair with a chilled dirty martini for the full experience!

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The Small Shop Vac I Didn’t Know I Needed

There’s an old joke about two lifelong friends who used to tee off at the crack of dawn every Saturday morning.

One Saturday, one man’s wife grew worried when her husband—who normally came home before noon—didn’t walk through the door until 5 PM.

 “What took you so long?” she asked.

 “Well,” he said, “Bob had a heart attack.”

 Horrified, she asked if Bob was all right.

 “No, he died.” he replied.

 Now thoroughly confused, she asked why—if Bob had died early that morning—it took him all day to finish the round.

 “Well,” he said, “I had to hit the ball, drag Bob. Hit the ball, drag Bob...”

 I think of that joke every time I haul out my shop vac, which is roughly the size of a Buick and about as graceful to maneuver.

 Vacuum a room, drag the shop vac.

 Vacuum a room, drag the shop vac.

 The older I get, the larger that contraption seems to become.

 So imagine my delight when my blogger friend Gina (Thank you, Gina!) mentioned a small portable shop vacuum she uses around the house. Truth be told, I didn’t even know such a thing existed. In my mind, shop vacs were all hulking garage beasts designed to swallow sawdust and small household pets.

But this little one? It has become one of my best friends.

 I will confess something: I own an almost obscene amount of floor-cleaning equipment for someone who doesn’t clean all that often. Yet this is the one I reach for most.

 The suction is phenomenal. It gets into nooks, crannies, and corners with ease, and works either wet or  dry (Woot! Woot!). It clears ashes out of the fireplace like a champion. And when it comes to cat hair, it’s like a tornado passing through town.

 Best of all, I’m no longer performing the household version of “Hit the ball, drag Bob.”

The Mighty Little Vacuum

 The WORKSHOP Wet/Dry Vacs WS0255VA 2.5-Gallon Portable Wet Dry Vacuum proves that good things really do come in small packages.

 Despite its compact size, it packs impressive suction power and is incredibly convenient to use around the house.

 Features include:

 Lightweight, portable design with a large ergonomic carry handle

Stable flat-bottom base that prevents tipping

10-foot power cord and 4-foot hose for easy reach

On-board storage for attachments so everything stays together

Integrated blower port for extra versatility

 It’s powerful enough for serious cleaning but small enough that you won’t feel like you’re dragging a Buick through the house.

 And that, my friends, is progress. To order one of your own (you’ll thank me later) click here.

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The "Don't Shop at Best Buy" Cocktail

 

As you read in yesterday’s blog post, another Saturday vanished into the void of Best Buy’s mythical delivery window. I decided the only reasonable response was to invent a signature drink. Something that starts with bright, fruity hope – the kind you feel when the tracking says “on time” – and finishes with a bracing slap of reality, courtesy of bitters.

 Ladies and gentlemen, unlike Best Buy, I keep my promises, and give you The “Don’t Shop at Best Buy” Cocktail. It looks gorgeous, it tastes optimistic for about three seconds, and then the bitters remind you why your refrigerator is still dented and your weekend is gone. Consider this my public service announcement in liquid form.

The “Don't Shop at Best Buy” Cocktail 

Makes one GENEROUS serving (because you’re going to need it)

1½ oz. vodka (for the clear, innocent hope you had when you placed the order)

1 oz. pineapple juice (bright, tropical promise of smooth sailing)

¾ oz. fresh orange juice (sunny optimism)

½ oz. grenadine (that vivid red pop of false confidence)

½ oz. fresh lime juice (a little necessary sharpness)

3–4 dashes Angostura bitters (the bitter truth that arrives too late)

½ oz. blue curaçao (because why not make it unnecessarily pretty and chaotic?)

Club soda to top

Garnish: orange slice, maraschino cherry, and a tiny twist of lemon peel (looking fabulous while everything falls apart)

 Fill a highball glass with ice.

Pour in the vodka, pineapple juice, orange juice, lime juice, and grenadine. Stir gently.

 Add the blue curaçao—it will create a beautiful turquoise-to-red ombre effect that screams “this is going to be great!”

 Top with a splash of club soda for a little fizz of lingering delusion.

 Now the important part: add 3–4 solid dashes of Angostura bitters right on top. Do not stir them in. Let them sit there like the bad news that shows up at 4:37 PM when the window is closing.

Garnish extravagantly with the orange slice speared with a cherry, and drop the lemon twist on top like a tiny sarcastic bow.

 Serve with the instruction: “First it looks perfect. Then you taste the bitters.”

 Sip it while you wait for your next phantom delivery. Or just sip it because you already know better.

Tasting notes:

The initial sip is sweet, fruity, summery, and full of promise—like the tracking update that says “on time.” Then the bitters hit, dry and aromatic, reminding you that hope is a cruel mistress and your refrigerator is still dented.

Sip slowly. Reflect on your choices. Maybe order takeout instead of appliances next time.

Cheers to horrible warnings.

Please share, Pin, Tweet, etc.

* * * * BREAKING * * * *
Never let it be said that people aren’t reading our blogs. Another refrigerator is scheduled to be delivered this Friday. I’ll keep you posted. 

 

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Refrigerator Roulette: The Third Strike – Best Buy's Delivery Debacle Continues

More than once I've quoted Catherine Aird’s line from her Inspector Sloan novels on this blog: “If you can’t be a good example, then you’ll have to serve as a horrible warning.” Consider me your walking, talking (and increasingly exasperated) horrible warning today. Do not—repeat, DO NOT—ever shop for major appliances at Best Buy.

 

As chronicled in my two previous posts (links here and here), my refrigerator saga has become the stuff of personal legend. The latest chapter unfolded on Saturday, March 14, when the third (and fingers-crossed final) delivery was scheduled to swap out the dented disaster they dropped off initially. 

 

The delivery window? Classic 1 PM to 5 PM, which, as I've learned the hard way, is code for “anytime up to 6 PM, if you're lucky.” You clear your schedule, hover near the door like a nervous host, and pray nothing derails your day. Lunch? Dinner? Forget it. The moment you sit down with a sandwich, the doorbell will ring and you'll spend the next two hours watching your food turn into a sad, room-temperature science experiment.

 

 This time I got clever—or so I thought. I emptied the freezer contents into my ancient 1979 Kenmore in the laundry room, and only partially emptied the refrigerator contents, moving them to the fridge downstairs (my knees are still complaining about the multiple trips), but left the fridge section mostly intact. Everything went into the crispers and door bins for quick removal. When the crew arrived, I'd just pop out the bins and drawers, transfer them to the counter, and slide them right back into the new one. Brilliant efficiency, right? 

They even gave me a tracking link and a name: Marlon, ETA 2:20 PM. Perfect. I could reclaim my afternoon. Then the updates started rolling in: 2:35… 3:00… 3:15… By 3:28 the site cheerfully declared “Delivery Completed.” Except it wasn't. My dented fridge was still mocking me from the kitchen, and the new one was nowhere in sight. 

I called customer service. They transferred me to the delivery company. The rep assured me it was “still in transit” and would arrive within the 1–5 PM window. Sure. 

At 4:37 PM my Ring doorbell lit up. Heart racing, I sprinted (as much as one can sprint) to the door and flung it open—only to greet an Amazon driver with a small package. No fridge. The window closed. 

At 5:27 PM Ring was at it again, as was I, filled with hope, only to find a neighbor on my doorstep who handed me a piece of misdelivered mail.

I vented on Twitter (still refusing to call it X), tagging Best Buy with a concise summary of the fiasco. They responded almost instantly—apologies galore, promises to investigate. An hour and a half later: confirmation that, yep, it wasn't happening today. Entire Saturday wasted. Still staring at the dented fridge. No new delivery date in sight. Even Best Buy seems baffled at this point. 

As a consequence of all of this, I have invented the “Don't Shop at Best Buy Cocktail.” Heavy on the bitters, naturally. Maybe a splash of regret and a twist of shattered expectations. Come back tomorrow for the recipe.

 Cheers to lessons learned the hard way. 

Please share far and wide. 

Diner Lovers NEED This Cookbook! 🍔🥧 Review of The New American Diner Cookbook

Who doesn't love a classic American diner? Those chrome stools, bottomless coffee, and plates piled high with comfort food—it's pure nostalgia in every bite. I've been a diner devotee for years, so when I got my hands on a review copy of The New American Diner Cookbook: Classic and New Favorites from (and Inspired by) Diners Across the U.S.A. by Julissa Hernández Roberts, I couldn't wait to dive in.

Right away, the book charmed me. The cover is irresistibly retro-cute, and those red-and-white checked endpapers? Perfection. The table of contents is styled like an actual diner menu—adorable and instantly immersive. It lays out all 75 recipes at a glance, so you can see the full spread without flipping pages endlessly.This isn't a heavy, text-filled tome. There's just enough on diner history and recipe origins to set the scene, plus fun extras like "Short Order Cook Speak" (B&B for bread and butter, brick for biscuit, bullets for beans—love it!). The photos are downright mouthwatering, making every dish look impossible to resist.Best of all, the recipes are approachable for any skill level. Whether you're a kitchen pro or a total newbie, you'll feel confident tackling them. Each one comes with a short intro—sometimes historical tidbits, sometimes handy tips—that adds flavor without overwhelming. Craving those addictive fried pickles from your local spot? The recipe is right here, ready to recreate at home.Among the 75 dishes, there's truly something for everyone: fluffy pancakes and perfect over-easy eggs for breakfast, towering cheeseburgers (including a killer Juicy Lucy), blue-plate specials like updated crab cakes and country fried steak, soul-soothing soups with pillowy matzo balls, and desserts that would fill any diner case proud—strawberry shortcake, coconut cream pie, no-bake cheesecake, brownie à la mode.Julissa breathes fresh life into classics with modern twists: vegetarian, vegan, gluten-free options, and global-inspired gems like feta-stuffed rolls, loco moco, or chicken souvlaki. There's even a "secret menu" of family meals the diner crew enjoys before shifts, plus trivia (did you know New Jersey has more diners than any other state?).This is more than a cookbook—it's a heartfelt celebration of diner culture, blending greasy-spoon soul with today's tastes. The playful design, easy recipes, and stunning visuals make it a joy to page through. Every single dish has me eager to cook; the hardest part will be choosing what to make first.Thumbs way up—grab your apron, slide into a booth (or your kitchen chair), and let The New American Diner Cookbook bring that timeless diner magic home.

 You can order a copy here.

 Disclaimer: I received an advanced digital copy of this book from the publisher.

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Warm Up March with Creamy Colcannon Soup – My Favorite Irish Comfort Bowl

  

St. Patrick’s Day often lands right in the unpredictable heart of March—one day the sun is shining and it feels like spring has finally arrived, the next you're pulling on your heaviest coat, wondering if winter will ever truly let go. That’s exactly why a warm, comforting soup hits the spot this time of year, just like it does in the crisp days of fall.

With the holiday in mind, I’ve been craving all things Irish, and one of my absolute favorites is colcannon turned into soup form. That classic combination of creamy mashed potatoes and tender cabbage—perfect alongside bangers or corned beef—translates beautifully into a hearty, soul-warming bowl. I love keeping some chunks for texture, but a quick whirl with an immersion blender makes it luxuriously creamy. Pair it with a thick slice of Irish soda bread, and it’s pure comfort.

Colcannon Soup

 4 slices thick-cut bacon, cut into ½-inch pieces

1 (6-oz) package Melissa’s cleaned and sliced leeks

½ medium head cabbage, chopped

1 t. minced garlic

2 T. flour

½ c. dry white wine

4 c. chicken stock

10 oz. Melissa’s Dutch Baby Yellow Potatoes, cubed (no need to peel) 

¼ t. garlic powder

¼ t. onion powder

A few gratings of fresh nutmeg

½ c. heavy cream

Salt and freshly ground black pepper, to taste

In a large stockpot over medium heat, cook the bacon until crisp and the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate; set aside.

 Add the leeks and chopped cabbage to the pot with the bacon fat, stirring to coat everything well. Cook, stirring occasionally, until the leeks soften and the cabbage becomes tender, about 8–10 minutes. Stir in the garlic and cook for 30 seconds until fragrant, then sprinkle in the flour and cook, stirring, for 1 minute to eliminate the raw taste.

 Pour in the white wine and simmer for 2 minutes, stirring until the mixture thickens slightly. Return the bacon to the pot, then add the cubed potatoes, chicken stock, garlic powder, and onion powder. Bring to a boil, then reduce the heat and simmer gently for 15–20 minutes, or until the potatoes are fork-tender.

Remove the pot from the heat and stir in the heavy cream and a few gratings of fresh nutmeg. Season with salt and pepper to taste. For a chunkier soup, leave it as is; for creamier texture, use an immersion blender to purée part or all of the soup to your liking.

 Ladle into bowls and garnish as you wish—maybe a sprinkle of crisp bacon, fresh chives, or a grind of black pepper. Serve hot with Irish soda bread on the side.

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