This creamy dreamy addicting mac and cheese is one for the books. Its extremely simple, quick to make and delicious! Make it on the stove top and serve immediately or let is chill in a crock pot to keep it warm.
- 1 box macaroni and cheese
- 1/2 stick of butter
- 1 bag of shredded cheddar cheese
- 1/4 cup skim milk
- 1/4 cup heavy cream
- 1 cup sour cream
- 1 can of cheddar cheese soup
- Prepare macaroni on as directed
- While macaroni is cooking in a medium sauce pan begin to make your cheese sauce.
- Begin by melting your half stick of butter on medium high heat, I cut mine up so that it melts easier.
- Then begin slowly adding in about half of your cheese and mixing with the butter to melt it. Save the rest of the cheese for later.
- Next add in your can of cheddar cheese soup and mix together.
- Next you’ll add in your milk and heavy cream.
- Finally add in your sour cream and about half of the rest of the cheese.
- Check your stove temperature so that its not too hot to burn your sauce.
- You sauce should be creamy and gooey.
- Pour sauce over cooked and drained macaroni stirring together. Pour the last of the cheese in. If you sauce seems too thick or dry, you can always add in more milk, sour cream or heavy cream. When I had mine sitting in the crock pot I added in more cheese, sour cream and milk when I thought it was getting a little dry.
- Serve and enjoy!
This is probably the most elegant potato salad I’ve ever mad. Its sure to be a household favorite with its zesty, light flavors.
(Of course, I made some adjustments to the recipe for my own take on it and have them listed below. My suggestion is create it like normal then if you need a little more something in flavor you can add the extra seasonings like I did.)
- Fingerling or waxy potatoes, I used red potatoes myself
- 1 1/2 TBSP Dijon mustard (I actually added a little extra mustard after tasting)
- 3-4 TBSP of olive oil
- 1/3 cup white wine
- 1/2 cup finely diced sweet onion
- 2-3 cloves garlic minced
- 3 tablespoons chopped chives
- 4 tablespoons of a mix of chopped basil and parsley, tarrgon if you have it
- Salt, pepper, garlic powder and garlic salt ( I added a little red crushed pepper and cayenne for a little extra)
- Clean your potatoes and place them in a pot. Bring water to boil and reduce the heat and cook potatoes until they are tender. They should be ready when you can easily pierce them with a sharp knife. (About 15-20 minutes normally, also depends on the size of your potatoes)
2. Drain potatoes (scrap the skin off one long side of the potatoes if you’re looking for a decorative look. I left my skins on for the most part)
3. In a small saute pan add 2 TBSP of olive oil and saute your onion and garlic for about 3-5 minutes. Do not let it brown, remove from heat when ready.
4. Dice potatoes into quarter pieces and put in a bowl.
5. In the bowl with your potatoes, add your wine, 3-4 TBSP of olive oil and stir.
6. Now add in your onion garlic mixture, mustard and fresh herb mixture.
7. Begin to season and taste, taste, taste! Correct seasoning as needed.
8. Serve at room temperature and enjoy!