Eat till it hurts, meal prep, recipes

Creamy Mac N Cheese

Over 10 years of trying to perfect this recipe. I tried every combination and was looking for a creamy style of Mac n cheese that was still just as creamy the next day.

My grandmother and I worked on perfecting this recipe together. She passed away 3 years ago and here we are 3 years later… I think I nailed it and I know she’s with me in the kitchen when I make this!

Let’s get to it!

Ingredients

  • 16 oz box of cooked shell noodles
  • 1 C milk
  • 1/2 C sour cream
  • 1 C sharp cheddar cheese (sliced from a block)
  • 1 C Gouda (sliced from a block. This cheese can also be substituted for another of your choice!)
  • 1 can cheddar soup
    Salt & pepper to taste
    1/4 C butter

Directions

  1. Cook your noodles in a Dutch oven pot till al dente and drain the pasta. Add in all the ingredients to the pot and give a good stir.
  2. Cook on low for 25-30 minutes until all the cheese is melted and stirring occasionally.
  3. Crockpot version: place all ingredients in a crockpot and cook on low for 2 hours. Give a good stir and serve immediately. ** make sure your noodles are cooked first!

Enjoy and as always EAT TILL IT HURTS FRIENDS!

3 thoughts on “Creamy Mac N Cheese”

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