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People!! Why, oh why, has it taken me this long to start using my slow cooker on a regular basis? After last weeks slow cooker stuffing recipe I decided to move on to a comfort food classic. One quick trip to the Walmart cheese aisle and I was ready to dive head first into the easy macaroni and cheese.
Something to consider before you start your recipe is the type of cheese you want to use. We always reach for a sharp cheddar, like this Kraft Natural cheese shredded sharp cheddar, for a more pronounced and strong taste. HOWEVER, you could always go for a mild or Colby and Monterey Jack style. If you want to get really crazy you could even go half and half with your two favorite flavors.
I like that this recipe is super simple and just a matter of mixing all of the ingredients into your bowl. The most difficult part is cooking your pasta! A quick seven minutes in some boiling water and you’re ready to get this party started. I actually got the original idea from Paula Deen. A few quick adjustments and you’re left with a one pot meal sure to please the entire family.
Combine everything into your slow cooker, top with cheese, and give it a good stir.
A few hours later and you’ve got ooey-gooey cheesy pasta ready to be devoured. This is a great one for busy weeknights, weekends, parties, or pot lucks. You could even add a little sausage, hot dogs, or breaded/cooked chicken for added protein.
- 2 cups macaroni noodles, cooked al dente
- 1/4 cup butter, melted
- 2-1/2 cups Kraft Natural Sharp Shredded Cheddar
- 1/2 cup sour cream
- 1 can condensed cheddar soup
- 1 cup milk
- 1/2 teaspoon both salt and pepper
- 1/2 teaspoon dried mustard
- Stir all of the ingredients into the bowl of your slow cooker. Cover and cook on low for 2-3 hours or until ready to serve.
Make sure you hop over to Kraft.com and browse some of their other cheese filled recipes. Let me know which is your favorite in the comments below!
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