Macaroni And Cheese With Broccoli
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Serves/Makes: 8
Ready in: 2-5 hrs
- 2 cups uncooked elbow macaroni or corkscrew pasta
- 1/4 cup butter, diced
- 2 cups sharp cheddar cheese, shredded
- 2 cups Swiss cheese, grated
- 3 eggs, lightly beaten with a fork
- 1/2 cup sour cream
- 1 can (10.75 ounce size) condensed cheddar cheese soup
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry ground mustard
- 1/8 teaspoon ground nutmeg
- 1 package (16 ounce size) frozen broccoli florets, thawed
Heat large pot of water to boiling over high heat. When boiling, add 1 teaspoon salt and macaroni. Give it a good stir and cook for appropriate number of minutes according to package instructions. Drain well and set aside. Combine the butter and cheeses in a large sauce pan over low heat, stirring constantly, until the cheese melts. Remove from heat and set aside to cool slightly. In a crock pot, combine the lightly beaten eggs, sour cream, soup, milk, salt, pepper, mustard and nutmeg. Stir until well combined. Stir in the melted butter/cheese mixture. Stir in the cooked, drained macaroni until well combined. Gently stir in the thawed frozen broccoli. Set the crock pot on the LOW setting and cook for about three hours, stirring occasionally.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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