So here is one of my favorite foods. On my bucket list, I plan to recreate macaroni and cheese recipes until we get to epiphany. Until then, below is a crowd pleaser that I make for when family and friends are over. Try is out and let me know what you think. As a favor to yourself, please use any suggested brand name products…. It makes a world of difference.
3/4 – Stick of Salted Butter
16 oz. of Barilla Elbow Pasta (Cooked as directed on the package)
1 Can of Campbell’s Cheddar Cheese soup
1/2 Cup of Breakstone Sour Cream
1 Teaspoon of Salt
1 Teaspoon of Coleman’s Ground Mustard
1 Teaspoon of Paprika
1 Teaspoon o Ground Black Pepper
3 Large/ Jumbo Eggs
8 oz. bar of Kraft Pepper Jack Cheese (Diced or grated)
8 oz. of Kraft Shredded Mild Cheddar Cheese (hold some cheese to spread over finished dish)
8 oz. of Kraft Shredded Extra Sharp Cheese
8 oz. of Kraft Shredded Colby Jack
3 Cups whole milk (you may need to add more if the mixture is too thick. It shouldn’t be soupy either)
1.) Take a medium sauce pan on low to medium low, place butter, Campbell Cheese Soup, pepper jack cheese, extra sharp cheese, medium cheese, and Colby Jack. Stir constantly. I use a wooden spoon to make this cheese sauce. Just make sure you are scraping the sides and the bottom of the saucepan so that your butter or cheese will not burn.
2.) Stir cheese sauce constantly until it is silky smooth. Remove from heat immediately.
3.) Set Crock Pot (at least 6 quarts or more) to high.
4.) Place cooked macaroni elbows in Crock Pot.
5.) Add cheese sauce on top of the noodles. Make sure you scrape all the cheese out of the pan. (Cheese is expensive, do yourself a favor)
6.) Add all spices on top of cheese mixture
7.) Add sour cream
8.) In a separate bowl, take the three eggs and 1- 1/2 cups of milk and whisk together.
NOTE: No on wants eggs and mac and cheese. Just blend the eggs and the milk like directed to make sure the heat from the cheese sauce and noodles cook the eggs before the recipe.
9.) Pour egg and milk mixture into Crock Pot.
10.) Still this until blended very well
11.) Add the additional 1 -1/2 cup of milk and make sure that this is blended as well.
12.) Cover Crock Pot with lid. With the same wooden/ bamboo spoon, continuously stir the mac and cheese. I tend to do so every 10 to 15 minutes. I typically, allow this dish to cook in the Crock Pot for 1 and a half to 2 hours.
13.) Once you get the texture/ consistency that you like (Close to the 2 hour time mark), add remaining shredded cheese to top dish.
14.) Turn the Crock Pot Off (unplug it, just to make sure) It will stay warm enough to eat throughout dinner and even for those folks who came late and still want to take leftovers home to eat.
The last shredded cheese that is added to top will melt on his own. It is clearly the best mac and cheese ever and my circle loves it. Hope your crew will too. If you are expecting more than 6 to 8 people, I would double this recipe.
OTHER SIDE NOTE: You can make this same recipe baked in the oven. If you choose to bake versus slow cooker, spray baking pan with PAM. Mix as advised above. Set oven on 375 degrees. Spread mac and cheese ,mixture to baking dish and bake for 45 minutes or until the top of the crust is dark golden brown. Still awesome either way.
Email me if you need my help no matter what time.