Country Vegetable Plate: Crock Pot Mac & Cheese, Corn Pudding, Sweet Potatoes & Green Beans

Slow cooker mac & cheese and corn pudding are the stars of the show in this bundle of recipes for a Country Vegetable Plate.

Yes, I know mac & cheese isn’t a vegetable, but here in the south, if you go to a restaurant that serves vegetable plates, mac & cheese is almost always an available side. Other popular items might include sweet potatoes, string beans, fried okra, mashed potatoes, fried squash, hash brown casserole, fried apples, and a whole host of other yummy things.

In this video I make our favorite crock pot mac & cheese along with corn pudding, green beans, and some cured sweet potatoes from my garden.

Crock Pot Mac & Cheese


  • 1 lb. elbow macaroni (or your preferred pasta)
  • 2 cups milk
  • 5 or 6 oz. of evaporated milk
  • 1 can cheddar condensed soup
  • 2 eggs
  • 1 lb. shredded cheddar, or your preferred cheese (divided)


  1. Spray cooking spray in slow cooker, or grease with butter
  2. Beat eggs before adding to slow cooker
  3. Combine all ingredients in slow cooker, except reserve half of the cheese for the last 15-20 minutes.
  4. Cook on low heat for 3 hours or high heat for 1 1/2 hours. During last 15 to 20 minutes, add remainder of shredded cheese and let it melt on top.

TIP: If you prefer, you can lightly cook pasta before putting in slow cooker. It will produce a creamier result, but if you prefer a slightly more al dente pasta, put the uncooked macaroni straight in the slow cooker.

Corn Pudding

Corn Pudding recipe Ingredients

  • 1 can whole kernel corn
  • 1 can cream style corn
  • 2 Tbsp. corn starch
  • 1/4 cup sugar
  • 1/2 stick butter
  • 3 eggs

Corn Pudding Recipe Instructions

  1. Melt stick of butter in baking dish.
  2. Combine all ingredients well and pour in dish.
  3. Bake in 350º oven for about 30 minutes or so, or until the top starts to brown slightly.

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