A creamy, tasty mac and cheese recipe that is ultra-simple and this will become your favorite comfort food recipe. As easy as boiling water, it is a delicious alternative to the blue box. And good enough to make my "in-house mac and cheese expert" go back for seconds.
Once the water is boiling add 2 cups (about 8 oz) and cook for about 2/3 of the minimum time. Mine said 9 minutes, so I cooked for 6 minutes.
Combine in a medium crock pot: 1 cup milk, 1/2 cup sour cream, 2 1/2 cups cheese ( I used sharp cheddar and a little Cojack.) Use what you want/have), 4 tablespoons butter cut into several pieces, 1/2 teaspoon salt, pepper, and dry mustard and one can (10 3/4 oz) cheddar cheese soup. The option of 1/4 teaspoon Cayenne pepper.
Drain the pasta well and combine it in the slow cooker. Mix well. Turn on low.
Stir the pot about 20 minutes into cooking when the butter is melted. Mix very well. Stir again several more times. Just a light stir is good.
It's done when you are getting some browned cheese on the side of the pot and some light browning of some of the pasta on the edge. Or the macaroni is tender. About 2 hours.
This fits nicely in a 3-quart crock pot. A double recipe will need a 5-quart or bigger crock pot.
A standard good quality standard pasta works best here. Cook it to al dente or a bit less before adding to the crock pot. You can use other pasta and they may or may not work.
Use the cheese you like but generic, cheap, or outdated cheese can separate.
If you like cream cheese, you can substitute it for the sour cream. Don’t use fat-free versions of either of them.
Be sure to stir a few times while cooking.
When the edge of the crock pot is a bit brown or the pasta is tender, it is done.
Serving size is about 1 1/2 cups.
Good in the refrigerator for 3-4 days and frozen for about 3 months.
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