Note to self: Before I even start my note to self I just have one disclaimer…I have a secret…a terrible blasphemous secret that I don’t tell most people because they’ll think I’m crazy….I rarely eat mac & cheese in front of people because I HAVE to eat it with….ketchup. I know I know ::runs and hides:: I realize how crazy it sounds but for some reason I always think it’s too cheesy for me and I need to cut it with some ketchup to make it less cheesy. The people who know this secret can’t bear to see this abomination…it’s just like when I pour milk before cereal…they came out with memes about it and tease me constantly.
Anyways, this mac and cheese recipe is overloaded with cheese and you’re definitely not missing out on the creamy goodness. You know how some mac and cheeses are super dry or not very creamy? Well this aint one of them. So be prepared of all that gooey, cheesy goodness. I adapted this recipe from recipe-diaries.com which they adapted from paula deen. I skipped out on the eggs because …well gross…and I made it in a regular pot rather than in a slow cooker. Overall it was good, I think I’ll make it as a side for Thanksgiving this year 🙂
- 2 cups elbow macaroni (I used fusilli macaroni noodles because that’s what I had on hand)
- 4 tbsp butter
- 2½ cups grated sharp cheddar cheese
- ½ cup sour cream
- 1 (10oz) can condensed cheddar cheese soup
- ½ teaspoon salt
- 1 cup whole milk
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
- Boil the macaroni in water for six minutes. Drain.
- In a large saucepan, mix 4 tbsp butter and 2½ cups grated sharp cheddar cheese.
- Stir until the cheese melts.
- Add 1 can of cheddar cheese condensed soup, ½ cup sour cream, ½ teaspoon salt, ½ teaspoon dry mustard powder, ½ teaspoon black pepper, and 1 cup of whole milk.
- Stir until it becomes a nice cheesy sauce. (It takes some time, don’t worry if it starts out clumpy, just keep whisking)
- Add the drained macaroni and stir again.
- Cook on low for 1-2½ hours, stirring occasionally.
Note: The cheese sauce will thicken up once it’s cooled down so when cooking veer more towards an hour or so vs the 2½ hours unless your sauce became very liquidy.
Original recipe adapted from: http://www.recipe-diaries.com/2011/11/12/crockpot-mac-and-cheese/#_a5y_p=4273193