Thursday, January 5, 2012

Macaroni and Cheese

I didn't take a picture of this dish last night...sorry, use your imagination.


Servings: 4-6

  • 3 cups dry macaroni (they suggested elbow, I used the spiral pasta)
  • tablespoons butter
  • 2 1/2 cups grated sharp cheddar cheese (i used the fiesta blend, because that's what I had)
  • 1/2 cup sour cream
  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • cup whole milk (i used 1%)
  • 1/2 teaspoon dry mustard or spicy mustard (i went with the spicy)
  • 1/2 teaspoon black pepper
  • A dash of garlic powder


  1. 1
    Boil the macaroni in water for six minutes. Drain.
  2. 2
    In a medium saucepan, mix butter and cheese. Stir until the cheese melts. (i actually threw the butter and cheese in the crock pot, let it melt then added the rest)
  3. 3
    In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
  4. 4
    Cook on low for 2 1/2 hours, stirring occasionally.

    This really was yummy and had a nice flavor! 
    Mac and Cheese is a little heavy in my opinion, so I mixed streamed broccoli in with it just to make it feel a little better and more filling. 

1 comment:

Becky said...

Mac and cheese is a staple around here. :) I'm sure your kids appreciated the added veggies, right?