Friday, May 31, 2013

Crock Pot Macaroni and Cheese

Taste: Super, super creamy. I normally make baked macaroni and cheese, but I wanted a creamier version that could be made in the crock pot - found it! It even reheats well. It  is a convenient side dish because you can leave it alone in the crock pot. I actually first made this for Thanksgiving, because oven room is scarce that day. Definitely not your healthiest macaroni and cheese, but deliciously decadent every once and a while.
Amount: Serves 6-12.
Time: 2 1/2 - 3 hours
Source: adapted from Paula Deen's recipe on food.com

Ingredients:
  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups whole milk, divided
  • 2 1/2 cups sharp cheddar, grated
  • 4 oz Velveeta, cubed
  • 1/2 cup sour cream
  • 1 (10 oz) can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • pinch garlic powder
  • 1/2 teaspoon dry mustard
Directions:
Boil the macaroni noodles in a large pot for 7 minutes. Drain and set aside.
In a medium sauce pan over medium-low heat, mix butter and flour until a paste forms. Turn the heat up to medium-high heat, and whisk in 1 cup of milk until thickened. Stir in the sharp cheddar and Velveeta until cheese melts.
In a slow cooker, add sour cream, soup, salt, pepper, garlic powder, dry mustard, and the remaining 1 cup of milk stirring until combined. Stir in the melted cheese. Then add the drained macaroni and stir again.
Cook on low for 2 hours.

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