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Extra Creamy Macaroni & Cheese Recipe

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This recipe for Extra Creamy Macaroni & Cheese, by , is from Charlotte's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Charlotte Minroe

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:

2 cups of uncooked elbow macaroni
cup butter, softened
1 cup half-and-half
3 large eggs
cup sour cream
teaspoon salt
Freshly ground pepper


Cheeses:

8 ounces cheddar cheese
8 ounces American cheese
4 ounces cream cheese, softened

Directions:
Directions:
Crock Pot Method:

Cook macaroni for about seven minutes, until tender.

While the macaroni cooks, set the Crock Pot to low heat. Add all ingredients except the 3 cheeses and whisk until well combined.

Drain the macaroni and return it to the warm pot you boiled it in. Add the Cheddar, American, and Cream Cheese. Use a silicone spatula to gently combine.

Add the macaroni to the Crock Pot and mix to combined all ingredients. Heat on low for 2 to 3 hours, then switch to warm and serve!


Oven Method:

Preheat oven to 350.

Cook the macaroni for nine minutes. While the macaroni cooks, add all ingredients except 3 cheeses to a medium bowl and whisk to combine.

Drain the macaroni and return it to the warm pot you boiled it in. Add the Cheddar, American, and Cream Cheese. Use a silicone spatula to gently combine.

Add the macaroni to be greased 13 x 9 baking dish. Pour the whisk ingredients on top.

Bake, uncovered, for 40 to 45 minutes, until hot and bubbly.

Let it stand for 10 minutes prior to serving.


Personal Notes:
Personal Notes:
Make-Ahead Method:

Cook the pasta no more than al dente. Immediately rinse the cooked pasta with cold water to halt the cooking process and rid it of extra starch.

Combined all remaining ingredients in a saucepan and whisk together over medium heat until well-combined and smooth. Let it cool until just warm enough to the touch.

Combined the cool macaroni and sauce. Store in refrigerator up to two days, covered.

Add it to a casserole dish or Crock Pot and proceed as instructed. Note you may have to cook it a tad longer since it is starting off cold.

 

 

 

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