Hearty, Southern Mac & Cheese {Crockpot}

pitter, patter goes my heart.
I am such a Southern girl. Hence, why the first year I got to host Christmas dinner, I chose to make a Southern feast.

When I was planning the menu there were two things that were non-negotiable: sweet tea + mac & cheese
So I set off to make the tastiest macaroni and cheese my kitchen has ever produced.

amazing success.
I made the basic recipe for Christmas dinner. These pictures show me making it a second time with portobello mushrooms and turkey sausage.
Either way is fantastic. Adding additions, like the mushrooms & sausage, turn it into a meal instead of a side.
Best of all - it uses your crockpot (: Enjoy!

Hearty, Southern Mac & Cheese

{as a side, serves 4-6}

Ingredients 2 cups whole grain elbow pasta 1 tbsp. olive oil 1 clove garlic, minced 1 can healthy request condensed cheddar soup 8oz 1/3 fat cream cheese 2 cups milk 1 tsp salt 1 tsp pepper 1/2 tsp paprika 1/2 tsp onion powder 1-1 1/2 cups shredded cheddar cheese
Directions 1// Bring a large pot of salted water to a boil. Add pasta and cook only until al dente. Pasta should still have a bite to it. Rinse with cold water and drain in a strainer. 2// Sauté the garlic with the olive oil in a large skillet over medium high heat. After about a minute, melt the cream cheese in the pan. Add in cheddar soup and stir well. 3// Gradually add in milk and stir until smooth. Sprinkle in the salt, pepper, paprika, and onion powder. Add more to taste if desired. 4// Add the pasta into the sauce and mix completely. 5// Spray crockpot with cooking spray. Pour half of the cheesy noodles into the crockpot. Layer 1/2 - 3/4 cup of cheddar cheese on top. Press the cheddar down into the noodles. 6// Add the rest of the pasta on top and sprinkle with another 1/2 - 3/4 cup cheddar. Press the cheddar cheese into the noodles again. 7// Cover the crockpot and cook on low for 2-4 hours. Stir and serve.


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