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“This is the creamiest, most yummy homemade mac-n-cheese I've ever eaten. Most homemade macaroni and cheese is grainy, to me, but not this one! And you can make it on the stove top for a quick meal, or in a crockpot for later. You can also make this up and freeze it for OAMC. I like to add sliced hot dogs mixed in for fun, or add cooked broccoli, peas, or whatever you like mixed into your mac-n-cheese.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. To cook on stove top:
  2. Cook macaroni until al dente, or doneness you prefer; drain, then return noodles to pot. In a separate saucepan, melt butter, then add cheese, sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard; stir until completely melted, then pour over cooked noodles and mix well; serve immediately.
  3. To cook in crockpot:
  4. Boil macaroni noodles for 5 minutes; drain and set aside. In a saucepan, melt butter, then add cheese, sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard; stir until completely melted. Butter the inside of a slow cooker and place in the noodles; then pour the melted cheese mixture onto the noodles and mix until well combined. Cook on low for 2 to 2 1⁄2 hours stirring a couple times during the cooking. Test once in a while to check if the noodles are cooked to the softness you prefer, then serve.

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