MY FAVORITE MAC N CHEESE

facebook share image   twitter share image   pinterest share image   E-Mail share image



My Favorite Mac N Cheese image

This is the creamiest, most yummy homemade mac-n-cheese I've ever eaten. Most homemade macaroni and cheese is grainy, to me, but not this one! And you can make it on the stove top for a quick meal, or in a crockpot for later. You can also make this up and freeze it for OAMC. I like to add sliced hot dogs mixed in for fun, or add cooked broccoli, peas, or whatever you like mixed into your mac-n-cheese.

Provided by Piper Lee

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 cups elbow macaroni, uncooked
4 tablespoons butter
3 cups grated medium cheddar
1/2 cup sour cream
1 cup milk
1 (10 3/4 ounce) can cheddar cheese condensed soup
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard

Steps:

  • To cook on stove top:.
  • Cook macaroni until al dente, or doneness you prefer; drain, then return noodles to pot. In a separate saucepan, melt butter, then add cheese, sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard; stir until completely melted, then pour over cooked noodles and mix well; serve immediately.
  • To cook in crockpot:.
  • Boil macaroni noodles for 5 minutes; drain and set aside. In a saucepan, melt butter, then add cheese, sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard; stir until completely melted. Butter the inside of a slow cooker and place in the noodles; then pour the melted cheese mixture onto the noodles and mix until well combined. Cook on low for 2 to 2 1⁄2 hours stirring a couple times during the cooking. Test once in a while to check if the noodles are cooked to the softness you prefer, then serve.

Nutrition Facts : Calories 783, Fat 48.6, SaturatedFat 30.1, Cholesterol 143, Sodium 975.3, Carbohydrate 53.9, Fiber 2.2, Sugar 3.2, Protein 32.5

There are no comments yet!