I literally spent a couple hours scouring the Internet and various cook books looking for the "perfect" Macaroni and Cheese recipe. I have tried a couple that incorporated egg into the recipe and others that called for not enough milk etc. I don't like the noodles to be dry or crispy. I like a nice gooey, creamy mess of noodles swimming in a sauce of cheesy goodness! This turned out perfect and I will for sure make it again; and I didn't even have a recipe!!! (some ingredients marked with* are optional to your taste -- and the dish will turn out fine without them)
Ingredients:
4 cups uncooked macaroni noodles (you will cook them first but measure them dry)
2 cans (10 fl oz) condensed cheddar cheese soup
1 onion finely diced*
5-7 strips bacon finely diced*
1 and 1/4 cups milk
3 cups shredded marble cheese
2 processed cheese slices
1 cup sour cream
1 tsp thyme* (or Italian seasoning such as oregano, parsley or basil)
2 tsp ground mustard
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
salt to taste
Directions:
If you are NOT adding the bacon/onion then omit this next step.
Dice bacon and onion and saute in pan until bacon is crisp and onions are translucent. (about 15 minutes) Drain on paper towel and set aside to cool.
Add 4 cups of uncooked elbow noodles to about 4L of rapidly boiling salted water. Drain and add to slow cooker.
In large bowl combine grated marble cheese, soup, milk, sour cream, spices and cheese slices (tear cheese slices into small pieces) and mix well. Add bacon and onions, patting off excess grease before adding to mixture. Pour over macaroni and toss evenly to coat. Mixture will look soupy.
Cover and cook on low for about 3 hours, stirring once about halfway to make sure cheese is evenly melted. If desired top with additional shredded cheese and cook for another 30 minutes on low.
Serve and enjoy!!
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