Friday, November 10, 2017
Dad is Home! Dad is Home!
Let the American Foodables begin! Fried chicken breast with Chicago Italian Pickled Pepper mix, salad, coleslaw, buttermilk biscuits and Mom's Slow Cooker Mac and cheese.
Abby T. Lab
Slow Cooker Mac and Cheese
2 cups uncooked elbow macaroni
1 can (10-3/4 ounces) Campbell's condensed cheddar cheese soup, undiluted
1 cup 2% milk
1/2 cup sour cream
1/4 cup unsalted butter, cubed
1/2 teaspoon onion powder (f you don't eat onions a pinch of cumin is a good alternative.
1/4 teaspoon white pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded fontina cheese
1 cup shredded provolone cheese
Cook macaroni according to package directions 7-8 minutes so it is still a bit firm (it will soften further as it heats through) Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter, and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.
Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through. Yield: 8 servings. (freezes really well for single serve "Bachelor" meals).