For week 2 of Crocktoberfest I made Green Chile Macaroni and Cheese. The husband raved!
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter, cut into pieces
- 2 1/2 cups (about 10 ounces) shredded Cheddar cheese
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 1 (4-ounce) can diced green chiles
In a pot of boiling water, cook the pasta for about 7 minutes. Meanwhile, in the crockpot, stir together the soup, milk, sour cream, eggs, mustard, salt, and pepper. Layer the cheese and butter pieces on top. Drain the pasta and put it on top of the cheesy mixture. Stir well. Cook on low for 3 hours, stirring occasionally.
Optional Amazing Crunchy Topping:
- 1/2 c panko
- 2 T canola oil
Right before serving, heat the canola oil in a small pan. Add the panko and cook until darkened and crisp, about 3 minutes.
Does anyone else have a Crockpot that gets too hot? Keep warm seems to be my best setting. I’ve heard a layer of foil between the heating element and the crock helps. Has anyone tried that or have any other tips?
Send your favorite slow cooker recipes my way.