For this week’s blogging marathon theme I need to pick three from this list of Top 10 comfort food recipes. When I went over the list, I selected this Mac and Cheese recipe right away. Yes, the word slow cooker did catch my attention and here I am with the recipe. I had to skip couple of ingredients and alter couple others – the main one to skip is the cheddar cheese soup but substituted with more milk and cheddar cheese. Also I went with black pepper instead of white and used the cheese that I had in hand. (I used white cheddar and Mexican blend) The interesting ingredient in this recipe is the sour cream. The sour cream flavor along with onion powder tastes great. Even though the recipe doesn’t call for bread crumbs, I added them as Vaandu enjoys them in the pasta.
There is a good chance for the cheese to curdle as we use 2% milk and also curdling depends upon the cheese variety. Here are some tips to avoid that… Ingredients:
Uncooked pasta of your choice – 2 cups Milk (I used 2%) – 2 cups Sour Cream – ½ cup Butter – 2 tbsps Onion Powder – ½ tsp Pepper Powder – ¾ tsp ( I added more) Salt – a pinch Cheddar Cheese – 1 cup Mexican Cheese – 1 cup Bread crumbs – as required. (I used about ⅓ cup) Water for cooking the pasta.
Steps:
Cook macaroni according to package directions for Al dente and drain it.
In a large pan add the milk and let it warm up. Now add the sour cream, butter and the seasonings. Cook and stir over medium-low heat until blended Add the grated cheese and stir until melted.
Now grease the slow cooker and add the cooked macaroni.
Add in the cheese mixture and mix well. Cover it and slow cook on low mode for about 2 hours.
Now mix well and add the bread crumbs before serving.
📖 Recipe
