I absolutely LOVE mac n cheese. But I'm really picky about it because not all of them are good. Actually, very, VERY few are. I had never made homemade mac n cheese before and when I saw this recipe I decided to give it a try and see how it turned out. Oh. My. Gosh. We ALL love it!!! Never in a million years did I think Gabe would be drooling over some mac n cheese. And they're so easy too. Hope you all love them as much as we do!
Ingredients:
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1 cup milk
1/2 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions:
Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).
Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).
Ooooo, thanks. This would be way to creamy/cheesy for Brooks but now that he's working nights I don't have to feed him dinner. The kids will be excited over this!
ReplyDeleteHi Adri,
ReplyDeleteThanks for the recipe. It sounds delicious!