Hi. I'm Becky, and I love to eat. 

Cardiac Crockpot Mac & Cheese

Cardiac Crockpot Mac & Cheese

This may be the unhealthiest recipe I've ever come up with; and thus, one of the tastiest! MAC & CHEESE Y'ALL! There is not a vegetable or clean ingredient in sight in this one, it's just pure cheese, cheese, some more cheese, and finished with cheese. Oh ya, and a whole bunch of cream. This serious comfort dish comes together in the crockpot so it's very simple, and you can set it and get on with your day. I made it to take to a BBQ, and it was popular.... like devoured! 

I worked on the texture of this recipe, as past attempts at home made macaroni and cheese have been stringy, gritty, and it always seems that the sauce gets oily and slides off the noodles. Well, good news, I cured it! Lots of soft flavors and creamed textures make this one a sure thing. The cornerstone flavor being MacLaren's Imperial Carefully Aged Cheddar. This little container packs a hard core sharp cheddar flavor without the oily sliding that a regular grated cheddar causes. 

So put this together for the family but only as a treat, because this recipe is RICH and will stop your heart; and I can't take responsibility for that! Moderation Mac & Cheese.... that should be it's name. ENJOY (but only occasionally!). 

Cardiac Crockpot Mac & Cheese

  • 4 cups macaroni pasta, uncooked
  • 4 tbsp butter
  • 1 230g container of MacLaren's Imperial Carefully Aged Cheddar
  • 1 cup (225 g) Velveeta, cubed
  • 1/2 cup sour cream
  • 250 g cream cheese
  • 1 tbsp dry mustard
  • 2 cups heavy cream
  • 1 can condensed milk
  • 1 tsp salt

In a large pot, bring water to a boil. Add in 4 cups elbow macaroni, and cook for 5 minutes. Strain, and run over cold water until fully cooled. Transfer back to pot and fill with cold water. Set aside.

In a large heavy bottomed sauce pan over low heat, melt 4 tbsp of butter. Once melted, stir in Velveeta and melt completely. Cut MacLaren's cheese into pieces and add to pan, melt fully while stirring. Add in dry mustard and salt, stir until mixed. Add in cream cheese, cut into large pieces and sour cream. Stir until fully mixed. Combine in 1 cup of the heavy cream until completely smooth.

Strain pasta thoroughly and transfer to crockpot. Pour cheese sauce over pasta and stir with a rubber spatula gently until fully combine. Cover and set on low; after 1 hour, stir in 1/2 cup of heavy cream and cover. After 2 hours, stir in remaining heavy cream and cover for a final 30 minutes. Stir in 1 can of condensed milk immediately before serving. 

Eat it while it's hot and creamy!

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