Crock pot mac & cheese Prep time = 15 minutes Cook time = 3 hours Cost = About $10 1 box of elbow macaroni noodles 16oz bag sharp cheddar cheese (this is the kicker - has to be sharp cheddar) 2 cans (10 3/4 oz) Campbells cheddar cheese soup 8oz sour cream 1/2 stick of butter (4 tbsp) 2 1/2 cups of milk Salt n pepper to taste Bring large pot of water to a boil. Add box of elbow macaroni noodles and cook for about 3-4 minutes (you want them to be EXTRA al dente. Prevents the noodles from becoming soggy). Drain and put into crock pot. In another small sauce pan combine 8oz (half bag) of cheddar cheese and 1/2 stick (4 tbsp) butter and cook on med-high heat until melted stirring often (to prevent cheese from burning) and add to crock pot with al dente noodles. Combine all other ingredients (milk, sour cream, 2 cans of cheddar cheese soup, and salt and pepper to taste) and mix together. Cover and cook on low for 2 hours stirring often. Put the remaining 8oz (half bag) of cheddar cheese on the top and cook covered on high for remaining hour (do not stir in this last hour). When someone says Bring a dish to share, this is what I always take. Never any leftovers and so yummy!😊
Posted on: Sun, 16 Nov 2014 20:04:05 +0000
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