Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*Barilla Elbow Macaroni, 16 oz (remove)Butter, salted, 4 tbsp (remove)*Kraft Finely Shredded Sharp Cheddar Cheese, 2.5 cup (remove)Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g), 3 serving (remove)Sour Cream, .5 cup (remove)*Chedder Cheese Condensed Soup 1/2 cup campbells, 1.5 cup (remove)Salt, .5 tsp (remove)Whole Milk / Vitamin D, 1 cup (remove)*1/2 teaspoon dry mustard, 0.5 tsp (remove)Pepper, black, .5 tsp (remove)
Boil the macaroni in water for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours, stirring occasionally.
Serving Size: Makes 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CASSCROUGH.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours, stirring occasionally.
Serving Size: Makes 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CASSCROUGH.
Nutritional Info Amount Per Serving
- Calories: 1,015.4
- Total Fat: 51.8 g
- Cholesterol: 314.4 mg
- Sodium: 1,581.4 mg
- Total Carbs: 99.9 g
- Dietary Fiber: 4.8 g
- Protein: 39.4 g
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