My family is not even that big on pasta. And my husband? He is definitely not an Italian food type of guy. He prefers his meat and potatoes for dinner, but still, he will eat this joyfully every time I put it in front of him. All he asks for is a nice breaded chicken breast on the side and he is more than happy to get this meal for dinner any night of the week!
Check out what our friends over at Sweet and Savory food had to say about this,
“With count them, 4 CHEESES, plus other artery clogging ingredients, I think it is safe to say that any macaroni and cheese lovers in your house will faint and collapse for this one.”
Yeppers! I totally agree this will make those cheese lovers out there collapse with joy for this one!
Ingredients
2 c. cooked, al dente elbow macaroni
2 c. shredded Kraft cheddar cheese
1 c. shredded Kraft provolone cheese
1/4 c. Kraft Parmesan cheese
1/2 c. Daisy sour cream
1/2 c. Hellman’s mayo
4 oz. Philadelphia cream cheese
14 oz. can of evaporated milk
1 t. salt
1 t. pepper
1/2 t. dry mustard
Instructions
With cooking spray, spray a large 5-6 qt. crock pot.
In a pot cook the macaroni according to directions, leaving al dente, about 3-4 minutes shy of being done. Drain and rinse with cold water. Place the macaroni in the crock pot.
Add in the cheeses, sour cream, cream cheese, mayo and seasonings, stirring to combine.
Pour the evaporated milk over top the mixture.
Cook on low for 2 hours, stirring once half way through.
Serve hot.
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Quick Tip: Store leftovers in an airtight container in the fridge
Thanks again to Sweet and Savory for this amazing recipe.