Food, Wine, Rock & Roll

Part food blog, part jam session

Mac & Cheese is an American classic that goes with everything.  Until I found this recipe, I had never made home-made mac & cheese.  I have avoided the preservative filled boxed mac & cheese for years & many of the recipes I had found for home-made either didn’t appeal to me or seemed to take too long.  This recipe, though, is perfect; it’s easy, takes very little prep-time, and is tasty beyond all reason.

Ingredients

  • 3 cups shredded Cheddar cheese
  • 1 cup shredded provolone (I like to use smoked provolone for added depth)
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. dry mustard
  • 2 cups dry elbow macaroni
  • 8 oz. sour cream

Preparation

Combine the cheddar, provolone, milk, cream, salt, pepper, and mustard in a 4-6 qt. slow cooker.

Cover and cook on low-heat setting for 1 hour.

Stir in macaroni and sour cream.

Cover and cook on low-heat for an additional hour.

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