Monday, July 13, 2015

Macaroni and Cheese (part slow cooker)

Servings 6
Smooth and creamy comfort food. Leftovers reheat very well. Great dish to take to a party or potluck. Recipe can easily be doubled. 

2 cups elbow macaroni noodles (9 oz by weight)  
4 tablespoons butter
2 cups shredded cheddar cheese (6oz, medium or sharp works well in this recipe)
1 can condensed cheese soup
1 cup milk (2% or whole)
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper (white or black)
1/2 teaspoon dry mustard

Boil macaroni noodles in large pot of water for exactly six minutes and drain. While cooking the noodles, melt butter in large saucepan. Add remaining ingredients and stir over medium heat until everything is melted and well combined. Transfer noodles and sauce to slow cooker and stir to combine. Cook on low, stirring every 15 minutes, for 30 minutes to 1.5 hours, depending on your slow cooker. Mine is usually done in 30-45 minutes. Once the sauce is thickened and the noodles are done, serve or keep on warm until ready to serve.

Slightly adapted from Sis Sister's Stuff.

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