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| photo source: temeculablogs.com |
Ingredients:
16 oz. macaroni or piccolini noodles
2 c.Cheddar cheese (sharp is best)
2 c. Milk
1 1/2 c. Sour Cream
1 can Campbell’s cheddar cheese soup
Salt to taste
Instructions:
First boil the noodles and drain when they are about 1/2 way done, so yes they are al dente quite a bit (they will soften and if you put them in fully cooked they will get mushy). Throw the noodles (16 oz. or so, I used this whole box) in the crockpot on low (or 300 if you have one like mine here). Shred 2 cups of cheddar cheese and throw in, put in the whole can of cheddar cheese soup just like it is in the can, and 1 1/2 cups sour cream (you can use light). Cook this for an hour.
After that hour pour 2 cups of milk in and stir, then allow it to cook about an hour more and it is done and delish!
Source: temeculablogs.com
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