This recipe sounds delicious! Neil and I are going to take Beverly's idea and bring this one to our next covered dish dinner.
Well I did try this recipe - and I LOVED it. And I'll admit when I'm out done - This is the best crock pot macaroni cheese recipe I have tried!
I could not get any of the condensed cheddar cheese soup so I used a bottle of cream cheese spread instead - and it worked wonderfully. Next time I think I will add some bacon for a different twist.
Extra Creamy Three Cheese Macaroni Recipe
2 cups dried macaroni
1 cup (8oz) shredded sharp cheese
1 cup (8oz) shredded fontina cheese
1/2 cup grated parmesan cheese
4 tablespoons butter or margarin
3 eggs, beaten
1/2 cup sour cream
1 can condensed cheddar cheese soup (or cream cheese spread)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 teaspoon mustard
1/2 cup mayonnaise
Cook macaroni according to package, drain, set aside.
Meanwhile, in medium-size saucepan melt butter over medium-high heat, stir in cheeses, stir until cheese is melted.
Remove from heat, set aside.
In crock pot combine eggs, sour cream, soup, salt, pepper, milk, mustard, and mayonnaise, stir well.
Add butter and cheese mixture, stir.
Add macaroni, stir well.
Cook on low 3 hours, stiring ocasionally.
You can substitute mozzarella for the fontina.
You can make this dish earlier in the day or a day early, just prepare it and put it in a large bowl and place in the frigerator, and give it an extra hour in the crock pot.
I like to take this to covered dish dinners, everyone always raves about it.
I also make it for large family dinners.
Using the crock pot for my mac and cheese gives me more oven room and more time for other dishes.
But the wonderful creamy taste will have you making it over and over again.
Beverly O. (United States)