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Creamy Macaroni and Cheese

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Ingredients

  • 5 cups 5 cups uncooked elbow macaroni
  • 1 cup 1 cup (2 sticks) butter
  • 20 ounces 20 ounces sharp cheddar cheese, grated (5 cups)
  • 24 ounces 24 ounces Gruyere, grated (8 cups)
  • 1 pound 1 pound Velveeta
  • 4 cups 4 cups sour cream
  • 2 (10 3/4-ounce) can 2 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1 teaspoon 1 teaspoon salt
  • 2 cup 2 cup whole milk
  • 1 teaspoon 1 teaspoon dry mustard
  • 1 teaspoon 1 teaspoon black pepper

Details

Servings 12
Adapted from foodnetwork.com

Preparation

Step 1

Boil the macaroni in a 2 quart saucepan in plenty of water until slightly tender, about 5 minutes. Drain. Combine all ingredients in a slow cooker and stir well. If dry add more milk. Set the slow cooker on low setting and cook for
3 hours, stirring occasionally.

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