Creamy Mac and Cheese (Countdown to Thanksgiving)

My family usually prefers the blue box for macaroni and cheese, so it’s hard to find a homemade macaroni and cheese they would love.  This is one macaroni and cheese recipe that they enjoyed eating.

This recipe makes a LOT of macaroni and cheese.  I made this dish on a Saturday night.  We ate it as a side dish for three different meals.

I’m planning to make this for a Thanksgiving side.  I plan to make it on Wednesday and then put it in a pan.  Then I will refrigerate it overnight.  I will pull the pan out of the fridge on Thanksgiving and then into the oven to warm it up.  I hope that makes sense.

Creamy Mac and Cheese

adapted from Funny is Family

Stars of the recipe:

• 2 c. dry elbow macaroni
• 4 Tbsp. butter
• 2 ½ c. shredded sharp cheddar cheese
• 1 (10 oz.) can of condensed cheddar cheese soup
• 1 c. milk
• ½ c. sour cream or Greek yogurt
• ½ tsp. salt
• ½ tsp. black pepper
• 2 Tbsp. Dijon mustard

Steps:

1. Spray the crock with cooking spray so the macaroni and cheese won’t stick.
2. Cook the macaroni according to the package.  Drain and set aside.
3. In a small saucepan, add the butter and cheese.  Cook on high until both are melted.  
4. Add the cheddar cheese soup, milk, sour cream or Greek yogurt, salt, black pepper, and mustard to the butter and cheese mixture.
5. Add the drained macaroni to the mixture.
6. Spread in the crock.
7. Cook for 2 hours.  Stir.
8. Enjoy!

Printable Version

Happy Eating,

Traci