This Mac and Cheese recipe has all the elements you are looking for in a Thanksgivng feast side or just a regular night at home dinner. Thick, creamy, rich and oh so cheesy. These are the marks of a real amazing mac and this right here, is it my friends.
Check out what our friends over at Recipe Diaries has to say about this recipe:
“This isn’t really one of those crock pot recipes you can leave over the course of the day when you go to work. It’s one of those recipes that need to be made on the weekend. It only takes 2 hours to 3 hours to cook in the crock pot.”
So this is a weekend Mac? Yes, please! Get yourself these ingredients now and prepare to make it this Saturday and enjoy while you watch a football game or movie. Yum-O!
Ingredients
2 cups uncooked elbow macaroni (I used Ronzoni Heart Taste)
4 tablespoons Land O’ Lakes butter
2½ cups grated Kraft sharp cheddar cheese (low fat cheddar)
3 Eggland’s eggs
½ cup Daisy sour cream (light sour cream)
1 (10¾ ounce) can Campbell’s condensed cheddar cheese soup
½ teaspoon salt
1 cup McArthur whole milk
½ teaspoon dry mustard
½ teaspoon black pepper
Instructions
Boil the macaroni in water for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2½ hours, stirring occasionally.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Feel free to add veggies or chicken to this
Thanks again to Recipe Diaries for this amazing recipe.
