Since I had this out to use tomorrow I thought I might as well use it as the recipe for the day. This is better than
any boxed mac that is for sure it is a recipe you make using your crock-pot, a true win-win!
Ingredients
- 2 cups uncooked elbow macaroni (an 8oz box isn’t quite 2 cups)
- 4 tablespoons butter
- 2 ½ cups grated sharp Cheddar cheese
- 3 eggs beaten
- ½ cup Sour Cream ($0.35 off 1 Prairie Farms Sour Cream)
- 1 (10 ¾ oz) can condensed Cheddar Cheese Soup
- ½ teaspoon salt
- 1 cup milk
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
Directions
Boil the macaroni until tender, about 7 minutes
Drain
In a medium saucepan, mix butter and cheese
Stir until cheese melts
In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt , milk, mustard and pepper.
Stir well
Add drained macaroni
Mix well again
Cook on low for 2 1/2 hours stirring occasionally
After 2 1/2 hours, sprinkle some additional cheddar cheese over the top and replace cover and cook an additional 30 minutes
Serves 6
Total average cost of the dish, based on using coupons and buying on sale: $4.50
My husband does not like sour cream. Can I sub cream cheese or something else? What do you think?
ReplyDeleteHe will not taste the sour cream. When you use sour cream in a recipe like this it is just like using milk or heavy cream. If you are going to substitute I would use heavy cream, put it in a sauce pan stirring constantly until it is thick.
ReplyDelete