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(Grammar.)
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== Description ==
 
== Description ==
<p>One of the best Macaroni and Cheese recipe's I have come across (If not the best). A great crock pot recipe if you are a busy or a parent, and need to throw something together. This recipe can also be made in the oven, but the Crock Pot recipe is much better. Some people choose to omit the eggs, but from my own experience, I would add them. If you want a different type of cheese flavor, feel free to experiment with different types of cheese. I have heard Smoked Cheddar is delicious with this recipe as well, along with mozzarella, and provolone.</p>
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<p>One of the best Macaroni and Cheese recipe's I have come across (If not the best). A great crockpot recipe if you are a busy or a parent, and need to throw something together. This recipe can also be made in the oven, but the Crock-Pot recipe is much better. Some people choose to omit the eggs, but from my own experience, I would add them. If you want a different type of cheese flavor, feel free to experiment with different types of cheese. I have heard Smoked Cheddar is delicious with this recipe as well, along with mozzarella, and provolone.</p>
   
 
== Ingredients ==
 
== Ingredients ==
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*4 tablespoons (1 stick) butter, cut into pieces
 
*4 tablespoons (1 stick) butter, cut into pieces
 
*2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
 
*2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
*16 oz velvetta
+
*16 oz Velveeta
 
*1/2 cup sour cream
 
*1/2 cup sour cream
*1(10 3/4-ounce) can condensed "Campbell's" Cheddar cheese soup
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*1(10 3/4-ounce) "Campbell's" Cheddar cheese soup (in a condensed can)
 
*1/2 teaspoon salt
 
*1/2 teaspoon salt
 
*1 cup whole milk
 
*1 cup whole milk
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== Directions ==
 
== Directions ==
#Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes.(Add a pinch of salt to the water, to ensure the pasta does not stick together.)
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#Boil the macaroni in a 2-quart saucepan in plenty of water until tender, about 7 minutes.(Add a pinch of salt to the water, to ensure the pasta does not stick together.)
 
#Drain.
 
#Drain.
 
#In a medium saucepan, mix butter and shredded cheese together, until it is melted together.
 
#In a medium saucepan, mix butter and shredded cheese together, until it is melted together.
#In a slow cooker, combine cheese/butter mixture and  sour cream, cheddar cheese soup, velvetta, salt, milk, and pepper and stir well.
+
#In a slow cooker, combine cheese/butter mixture and sour cream, cheddar cheese soup, Velveeta, salt, milk, and pepper and stir well. Add drained macaroni and stir again,
#Add drained macaroni and stir again,
 
 
#Set the slow cooker on the low setting and cook for 3 hours, stirring occasionally.
 
#Set the slow cooker on the low setting and cook for 3 hours, stirring occasionally.
 
#Uncover, and (optional)add another 1/4 cup of sharp cheddar cheese(or your preferred choice of cheese, in the last 20 minutes of cooking. You can use any kind of cheese with this recipe, so try and experiment!
 
#Uncover, and (optional)add another 1/4 cup of sharp cheddar cheese(or your preferred choice of cheese, in the last 20 minutes of cooking. You can use any kind of cheese with this recipe, so try and experiment!

Revision as of 19:14, September 29, 2018

Creamymacandcheese
Prep Time: Approximately 5 minutes

Cook Time: 3 hours

Yields: 12 servings

Description

One of the best Macaroni and Cheese recipe's I have come across (If not the best). A great crockpot recipe if you are a busy or a parent, and need to throw something together. This recipe can also be made in the oven, but the Crock-Pot recipe is much better. Some people choose to omit the eggs, but from my own experience, I would add them. If you want a different type of cheese flavor, feel free to experiment with different types of cheese. I have heard Smoked Cheddar is delicious with this recipe as well, along with mozzarella, and provolone.

Ingredients

  • 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
  • 4 tablespoons (1 stick) butter, cut into pieces
  • 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
  • 16 oz Velveeta
  • 1/2 cup sour cream
  • 1(10 3/4-ounce) "Campbell's" Cheddar cheese soup (in a condensed can)
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard

Directions

  1. Boil the macaroni in a 2-quart saucepan in plenty of water until tender, about 7 minutes.(Add a pinch of salt to the water, to ensure the pasta does not stick together.)
  2. Drain.
  3. In a medium saucepan, mix butter and shredded cheese together, until it is melted together.
  4. In a slow cooker, combine cheese/butter mixture and sour cream, cheddar cheese soup, Velveeta, salt, milk, and pepper and stir well. Add drained macaroni and stir again,
  5. Set the slow cooker on the low setting and cook for 3 hours, stirring occasionally.
  6. Uncover, and (optional)add another 1/4 cup of sharp cheddar cheese(or your preferred choice of cheese, in the last 20 minutes of cooking. You can use any kind of cheese with this recipe, so try and experiment!
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