Friday, October 23, 2009

Crockpot Macaroni & Cheese

Makes 12 Servings

2-3 cups uncooked pasta
4 tablespoons butter
2 cups grated sharp Cheddar cheese
1/2 cup grated fresh Gruyere, Parmesan or Romano
1/2 cup grated sharp or mild Cheddar cheese, for topping
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/4 teaspoon salt
1 cup milk
1/2 teaspoon ground mustard
1/2 teaspoon black pepper


In a greased crockpot, combine the eggs, sour cream, soup and milk and stir well. Add the mustard, salt and pepper and stir well. Boil the macaroni according to package directions. Leave in the hot water to stay warm. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. Then drain the macaroni and add it to the crockpot, pouring the melted cheese/butter mixture on top of the warm macaroni. Stir everything together well. Sprinkle with extra 1/2 cup grated cheese. Cook on low for 3 hours.

I love this recipe! I like to use penne or "curly-q" pasta for mine, but you can use pretty much any pasta shape you want. I also like to use the 1/2 cup of extra-sharp cheese such as Gruyere or Parmesan, but you certainly don't have to, you can always just stick to cheddar--nothing wrong with that! We like to serve this with some spiral ham or we've even cubed some up and mixed it right in with some peas to make it a one-dish meal. You can't really mess this one up, it is easily customizable and you can pretty much do whatever you want and it turns out delicious. This is a family favorite!

No comments:

Post a Comment