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You will NEVER make macaroni and cheese from a box again after trying this recipe
â€¢ 2 cups uncooked elbow macaroni (an 8 ounce box isn't quite 2 cups)
â€¢ 2 1/2 cups (about 10-ounces) grated sharp Cheddar cheese
â€¢ 3 eggs, beaten
â€¢ 1/2 cup sour cream
â€¢ 1 (10 3/4-ounce) can condensed Cheddar cheese soup
â€¢ 4 tablespoon (1/2 stick) butter, cut into pieces
â€¢ 1/2 teaspoon salt
â€¢ 1 cup whole milk
â€¢ 1/2 teaspoon dry mustard
â€¢ 1/2 teaspoon pepper
â€¢ Bread crumbs
Preheat the oven to 350F. Spray 13 by 9-inch baking dish with vegetable oil cooking spray. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. Return the drained macaroni to the saucepan and add 2 cups of cheese. Stir until the cheese melts while the macaroni is still hot. Add eggs, sour cream, soup butter, salt, milk, mustard, and pepper and stir well.
Pour the macaroni into the prepared dish. Smooth the top and sprinkle the remaining Â½ cup cheese on top. Sprinkle the bread crumbs on top of that to give the final dish a little crunch. Bake for 40 minutes until browned and bubbly.
We feasted on a similar dish last night at a Christmas dinner, it was made in a slow cooker. Absolutely delicious with the ham and green beans and taters and crab cakes and pot roast and apple pie and carrot cake and . . .
"Chance favors the prepared mind."
- Louis Pasteur
"In character, in manners, in style, in all things, the supreme excellence is simplicity."
- Henry Wadsworth Longfellow
Gotta tell you guys... ParisAngel is a buddy of mine here in La Crosse... I am thinking that he needs to come to the Cheesy Cubfest not only to get HOOKED on these tractors, but also to help with the cooking...
If this guy posts a recipe, I gotta tell ya that it is GOOD STUFF!!
Glad ya joined the group, Johnboy!!
Mike in La Crosse, WI
Mike (Happy as a Lark in Allison Park, PA)
Check out my Restoration Thread (1955 Cub, Lewis)
5 posts • Page 1 of 1
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