Monday, November 21, 2011

 Meighan's crockpot mac n cheese
a recipe that is bitty and daddy approved too! ;-}
about half of a 16oz. box of elbow pasta (I eyeballed it)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese 
1/3 cup of shredded parmesan cheese
1/2 cup heavy cream
1/3 cup of shredded mozz cheese
2 TBSP plain bread crumbs
1/2 cup sour cream
 1 10 3/4-ounce can condensed Cheddar cheese soup
pinch of salt
1 cup whole milk
a few turns around the pot of yellow mustard
pinch of black pepper
Boil the macaroni in water and a splash of EVOO until tender (about 7 or 8 min.) Drain.
Mix butter, heavy cream, and cheeses in a sauce pan over medium heat. 
Stir until the cheese melts. 
In your crockpot, combine cheese/butter mixture, sour cream, bread crumbs, soup, salt, milk, mustard and pepper and stir well. 
Add drained elbow pasta  and stir. 
Cook on low for 3 hours. Stir Occasionally

No comments:

Post a Comment