EASY CHEESY MAC N CHEESE RECIPE RECIPES

Name: Easy Slow-Cooker Mac & Cheese
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: 2 cups uncooked elbow macaroni; 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted; 1 cup 2% milk; 1/2 cup sour cream; 1/4 cup butter, cubed; 1/2 teaspoon onion powder; 1/4 teaspoon white pepper; 1/8 teaspoon salt; 1 cup shredded cheddar cheese; 1 cup shredded fontina cheese; 1 cup shredded provolone cheese

EASY SLOW-COOKER MAC & CHEESE RECIPE: HOW TO MAKE IT

Easy Slow-Cooker Mac & Cheese Recipe: How to Make It image

My sons always say I'm the best mom in the world when I make this creamy mac-and-cheese perfection. Does it get any better than that? —Heidi Fleek, Hamburg, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 25 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 cups uncooked elbow macaroni
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
1/2 cup sour cream
1/4 cup butter, cubed
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded fontina cheese
1 cup shredded provolone cheese

Steps:

Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted., Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.

Nutrition Facts : Calories 346 calories, FatContent 23g fat (14g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 712mg sodium, CarbohydrateContent 20g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 15g protein.

ONE-POT MAC 'N' CHEESE RECIPE | FOOD NETWORK KITCHEN ...

One-Pot Mac 'n' Cheese Recipe | Food Network Kitchen ... image

This one-pot wonder has humble beginnings: just milk and macaroni. As the pasta cooks, the starch released helps thicken the milk to make the perfect base for a sauce. The cheeses and seasonings are stirred in at the very end, and everything comes together magically.

Provided by Food Network Kitchen

Categories main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 cups whole milk
3/4 pound elbow macaroni (about 3 cups)
8 ounces mild Cheddar, shredded (about 3 cups)
3 ounces part-skim mozzarella, shredded (about 1 cup)
2 ounces cream cheese, cut into small pieces
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon Dijon mustard
Large pinch cayenne pepper
Large pinch freshly grated nutmeg
Kosher salt

Steps:

Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

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