Thursday, July 14, 2016

Crock Pot Mac & Cheese Recipe


2 cups of elbow macaroni
4 tablespoons real butter
1 cup of milk (I use 1%, but you can also use 2% or whole)
1 can condensed cheddar soup
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream (I use reduced fat, but you can use any kind you prefer)
1/2 teaspoon of pepper
1/2 teaspoon of salt (Optional - I don't use salt in mine)


Spray crock pot lightly with cooking oil.  If you use a crock pot liner, then just spray the liner.

Boil macaroni for 6 minutes and drain pasta.

Melt cheese and butter together.  This can either be done using a medium saucepan, or in the crock pot on the "high" heat setting.  It takes longer to melt it in the crock pot, so if you choose to do it this way, then start melting your cheese and butter a little earlier)

Mix other ingredients (milk, cheddar soup, sour cream, and pepper) in bowl.

Add cheese and butter to crock pot.  (If melting in saucepan)

Turn crock pot temperature to "low."

Add other mixed ingredients to crock pot.  (It's okay if cheese is not completely melted in crock pot at this point)

Stir cheese, butter, and other ingredients together.

Add the pasta and lightly stir again.

Cook on low for 1.5 hours, stirring frequently (approximately every 20 minutes).

Live with what you love.

(The picture used is not an actual picture of my mac & cheese.  The reason for this is that I decided last minute to share my recipe for National Mac & Cheese Day, but I do not have any pictures from past times of having made it.)

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