Crockpot Chili Rubbed Pork and Homemade Mac n Cheese

I have a crockpot —  I don’t use it enough. I do however know that I should.

Three reasons why we should all use our crockpots more.

1} It’s so easy.
2} It makes your house smell amazing
3} It’s ready at dinnertime without an excess of prep.

I really love #3 cause cooking dinner takes a lot of time and after a night of soccer practice, etc. I just don’t want to spend forever cooking.

Last week I assembled a lovely comfort foods meal. The pork was thrown in the crockpot the night before and I made the mac n cheese the day of. I might have also whipped up some homemade applesauce. Not to sound like an over achiever or anything!! 😉 We even had leftovers for lunch the next day.

Worlds Best Mac N Cheese from Kurt Beecher Dammeier’s Pure Flavor Cookbook {as seen on Martha Stewart}


  • Butter or vegetable oil, for baking dish
  • 6 ounces penne
  • 2 cups Beecher’s Flagship Cheese Sauce
  • 1 ounce cheddar cheese, grated (1/4 cup)
  • 1 ounce Gruyere cheese, grated (1/4 cup)
  • 1/4 to 1/2 teaspoon chipotle chile powder


  1. Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.
  2. Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.
  3. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.
This was a very yummy mac n cheese recipe but my favorite is still one I found in Sunset Magazine a few years ago. Click here for that recipe.
The pork recipe was very good. I made a few variations. I used a pork loin because I had one in the freezer. I have also noted a few other changes. It was a yummy dinner that everyone enjoyed.

Chili Rubbed Pork Roast


  • 5 to 6 Dry  {Ancho} Chili Pods { You can find the chilies at Wall Mart or most supermarkets } * I used a couple tsp’s of  Ancho Chili Pepper instead
  • 3 Cloves of Garlic
  • 1 tsp. Cumin
  • 2  Cubes of  Knorr Chicken Flavor Bouillon I used packets instead of cubes.
  • 1 tsp. sea salt.
  • 1/4 Cup Extra Virgin Olive Oil.


1. I n a pot boil the chilies for a few minutes until they become tender.

Remove the stems from the chilies and in a food processor blend together the garlic, cumin, the chicken bouillon,

the chilies and the oil. This will make a thick paste.

{If you don’t want any heat remove the seeds from the inside of the chilies}

2. Rub the mixture all over the pork shoulder.

3. Add to your crock pot 1 cup of water and a broken chicken bullion.

Put the pork roast inside of the crock pot and let it cook for about 4 hours on high and 2 more hours on low.

By the end it should be extremely tender and delicious.


I like to broil the top in the oven for just a few minutes before I serve it.

It makes the outside a little bit crispier.

Do you use a crockpot? Do you have a favorite go to recipe? Please share 😉

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