You may also like
Categories:
elbow macaroni Cheddar cheese soup Cheddar cheese butter water eggs sour cream milk salt ground black pepper onion garlic mustard powder breadcrumbs pasta cooking water boiling water
Viewed: 37 - Published at: 9 years agoIngredients
- 1 box 1lb elbow macaroni
- 2 10 3/4 Oz cans of condensed Cheddar cheese soup
- oz 12 ounces extra sharp cheddar cheese
- 4 tbsp butter
- 1 1/4 cup water
- 3 eggs
- 1/2 cup sour cream
- 1 1/2 cup Whole Milk
- 1/2 tsp salt
- 1 tsp ground black Pepper
- 1 tsp onion powder
- 1/2 tsp roasted garlic powder
- 1 tbsp Dry Mustard powder
- 1 1/2 cup seasoned panko breadcrumbs
- 1/4 cup cup pasta cooking water
- 1 cup boiling water
Method
- Put a large pot of water on high heat, bring to a boil, salt the water to your liking.
- While the water is coming to a boil, turn your slow cooker on to LOW.
- Into the slow cooker, add condensed cheddar cheese soup, water, milk, sour cream, eggs, salt, pepper, onion powder, roasted garlic powder, and mustard.
- Use a whisk to gently combine everything.
- In a medium nonstick saucepan, add the butter and cheese.
- Then over medium-low heat, melt and stir together until combined.
- Add the macaroni to the boiling water.
- Follow the package directions for cooking times but remember to use the minimum cook time.
- You want the macaroni under cooked by a couple of minutes.
- There should still be a white uncooked center to the pasta when you drain it.
- The pasta will continue to cook in the slow cooker.
- If you fully cook the pasta in the water your Mac & Cheese will be mushy.
- The Barilla elbow macaroni I use doesnt cook for longer than 4 minutes.
- Once the cheese and butter is melted together as seen in this photo add it right away to the slow cooker and again use a whisk to gently combine everything.
- Once the pasta is cooked.
- Reserve about 2 cups of the pasta water to adjust sauce consistency later.
- Drain the pasta and add it directly to the slow cooker.
- Add a 1/4 cup of the pasta water to the slow cooker, and gently stir to combine the macaroni with cheese sauce.
- Cover and cook on low for 1 to 1.5 hours depending on your slow cooker.
- Make sure to stir the mac & cheese every 15-20 minutes until cooked.
- The sauce will have reduced and the pasta will be coated in the sauce, not swimming in it.
- When cooked it will look like the attached photo.
- Add additional pasta water to adjust the consistency to your liking.
- Taste and season with salt and pepper to your liking.
- Sprinkle seasoned panko breadcrumbs on top and serve from slow cooker or move the cooked mac & cheese to a 9x12 casserole dish.
- Sprinkle panko breadcrumbs on top and brown in a 400F degree oven for 15-20 minutes before serving.
