It's a cold, dreary depressing day, especially considering what's going in on D.C. My prayers go out to everyone over there at the Navy Shipyard. When we were stationed in D.C. for two years, that's where Heath worked...Naval Reactors at the Navy Shipyard. He knows a lot of guys over there, and I hope everyone's ok.
Anyway, this is a pretty simple crock pot recipe. Jesse loves mac-n-cheese. While we both like the blue box, I also like homemade, so I try and make it every now and again. I've tried many different versions of slow cooker mac-n-cheese, and this one was pretty good. Quick too...only 2 hours!
Be warned though...if you're a canned soup snob, then just move along. This is not the recipe you're looking for. I don't cook with them all the time, but I'm certainly not against using them every once in awhile.
Ok guys, I'm gonna go sit in front of the TV and see what the latest is in Washington. What the hell is wrong with people??
'Slow Cooker Creamy Macaroni and Cheese'
Source: Adapted from Raining Hot Coupons
1 can cheddar cheese soup
1 1/2 cups milk
1 box macaroni elbows (16 oz)
2 cups shredded cheddar cheese
1 1/2 cups sour cream
1. Cook macaroni according to package directions, 2-3 minutes LESS than what package time says. Drain.
2. Put the cooked pasta into a greased slow cooker.
3. Add shredded cheese, soup and sour cream the pasta and mix well.
4. Cook on LOW for 1 hour.
5. Add milk and stir. Cook for 1 more hour.
1 Year Ago:
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