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Mac & Cheese



From the kitchen of Jaime Barkwell



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I combined a few recipes I found online to come up with this. The better the quality of the cheese, the better the flavor. Use gruyère to truly impress.



Cook according to box directions:

3 c small shells (little less than 1 box)


In a pan, melt:

4 Tbsp butter

2 1/2 c extra sharp cheddar, shred by hand

Mix in:

1/2 c sour cream

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dry mustard

sprinkle of cayenne

1 can cheddar cheese soup (or add more cheese above)

1 egg, beaten

1 c milk


In a crockpot, combine the cooked pasta with the cheese sauce.

Cook on low for 3 hours.







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com