Wednesday, November 24, 2010

Creamy Mac and Cheese

With one day left, rely on an old favorite for a most memorable feast. Try this mac and cheese for one of your Thanksgiving sides. It’s incredibly creamy and tasty. And the best part? You can make this dish in your slow cooker/crock pot and save the oven and stovetop for other dishes. Happy Thanksgiving!

Creamy Mac and Cheese
Serves 12

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 ½ cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
½ cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
½ teaspoon salt
1 cup whole milk
½ teaspoon dry mustard
½ teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

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