I even used Mild Cheddar cheese, because that was all I had. I really liked this macaroni and cheese and I would make again. Next time, I will try cutting the butter back to only 1 or 2 Tbl., since I am only using it for flavor, not to melt the cheese in. I also omitted the eggs from her recipe, because I wanted a super creamy mac and cheese and eggs give a slightly different texture, that I didn't want. I wanted a quick version, so I cooked mine on the stove-top. Jenn's Notes: Paula's original recipe is a crock-pot recipe. Last, stir in the grated cheese and whisk until smooth, thick and creamy. Stir in sour cream and cook until heated through. Add can of soup and milk and whisk until well combined and completely smooth. Meanwhile, in a large saucepan, melt butter. 1 (10 3/4 oz.) can condensed Cheddar cheese soupīoil pasta in salted water until tender drain.
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