January 17, 2014

Recipe of the Month: Crockpot Mac and Cheese

It's cold in most places this time of year. That means there's nothing cozier at the end of the day than a crockpot full of -- well, almost anything. When I'm expecting company or want to make the minions happy, I turn to my go-to recipe for Crockpot Mac and Cheese.

This recipe is so popular I once used it as a side dish at a country wedding. It was a huge success. I always try to let everyone know that it isn't originally my genius. This crowd pleaser is based on an old crockpot recipe from Paula Deen. It's been altered through the years to lose the eggs that make it oily and to reduce the cheese, because it had quite a bit. My final version has been a hit everywhere it goes; from the neighborhood to social occasions and back to our dinner table. Your friends and family will rave. Pinky promise.

Crockpot Mac and Cheese
  
2 cups of macaroni noodles boiled six minutes and drained
4 tablespoons of butter
2 cups of shredded sharp cheddar cheese
1/2 cup of sour cream
1 can of Campbell's Cheese Soup
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of dry ground mustard
1 cup of milk

Start warming a clean, dry crockpot on the low setting. Boil noodles on a stovetop, drain and set aside. Add all remaining ingredients, except for milk, to the crockpot and stir until combined. Fold in prepared noodles and stir gently. Add milk and stir until combined. Bake on low for 2 hours max.  (Serves 4-6.)












2 comments:

Charissa said...

Yum! Thanks for the recipe. This looks like one I will definitely have to try.

Danielle Thorne said...

Hope you enjoy it. Stay warm!