Ultimate Southern Comfort Mac and Cheese
1# package macaroni
Olive Oil margarine
1 med onion, diced fine
EVOO
2 eggs, beaten
2.5 cups fat-free half-and-half
1 can condensed cheddar cheese soup, undiluted
4 cups shredded sharp cheddar cheese - I used Sargeanto 4-State Cheddar - it is awesome!
2 eggs, beaten
2.5 cups fat-free half-and-half
1 can condensed cheddar cheese soup, undiluted
4 cups shredded sharp cheddar cheese - I used Sargeanto 4-State Cheddar - it is awesome!
1 cup fat-free sour cream
2.5 teaspoon dry mustard
2.5 teaspoon dry mustard
1 teaspoon salt
1 - Boil the macaroni about 6 minutes till just al dente,drain & put into a crockpot that has been sprayed with cooking spray. Stir in enough margarine to coat the noodles and give them a slight sheen.
2. Put 1 tablespoon EVOO in bottom of a large saucepan,over medium heat. Add finely diced onion and caramelize.
3 - Add soup and half-and-half to the onion. Stir
until smooth. Add eggs BEFORE the mixture heats and dry mustard and whisk until combined. Add
cheese and stir until completely melted and smooth.
4 - Cook on low for 2.5 to 3 hours.
