Description
With macaroni noodles smothered in gooey cheese and prepped in just a few minutes, you won’t be making boxed mac and cheese ever again. This will quickly become one of your favorite easy dinners to make!
Ingredients
Scale
- 2 cups uncooked elbow macaroni
- 4 Tablespoon butter
- 2 ½ cups grated sharp cheddar cheese (microbial-rennet)
- ½ cup sour cream
- 10 ½ ounces condensed cheddar cheese soup
- ½ teaspoon salt
- 1 cup regular milk
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
Instructions
- Step: In a saucepan on the stovetop, boil the macaroni in water for six minutes and drain.
- Step: In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts.
- Step: Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again.
- Step: Cook on low heat for 2 to 2 ½ hours, stirring occasionally.
Notes
To cook this in the oven instead of the slow cooker, boil the macaroni in water for six minutes and drain. In a large saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Turn the heat down and add in sour cream, soup, salt, milk, mustard and pepper. Pour into a 9×13″ pan and bake at 350 ℉ for about 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 403 kcal
- Sugar: 3 g
- Sodium: 703 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 66 mg