Try subbing some of the cheddar for a different kind of cheese. To loosen the cheese sauce if you have let it sit or if you prefer a thinner sauce, add additional milk to the crock pot a little at a time and stir in until the macaroni and cheese reaches your desired consistency.įreshly grated cheese should be used for this recipe, NOT pre-shredded bagged cheese. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. *If you do not plan on serving immediately, the macaroni and cheese will thicken up considerably. (You can top with additional cheddar cheese at this time if desired, but it's optional.) Cover and continue cooking for an additional 10 minutes. When the macaroni is fully cooked, stir in the cheddar cheese. Thai Basil Vinaigrette, Fresh Noodles, Mixed Greens, Chicken, Sugar Snap Peas, Cucumbers, Tri-Color Peppers, Mango, Carrots, Cashews, & Peanut Sauce. Stir, cover, and cook on low for 1 1/2 hours, stirring twice during the cook time.Ģ. Add the salt, cayenne pepper, and milk to the slow cooker. Cut the butter and cream cheese into chunks and place on top of the macaroni. Pour macaroni mixture into lightly greased 2-quart baking dish. Add pasta and 2 cups of the shredded cheese stir gently to mix.
Pour the uncooked macaroni into the bottom of your slow cooker. 2 MEANWHILE, mix milk, soup and mustard in large bowl with wire whisk.
