Mac and Cheese is one of the best foods on the planet, period. I am always down to try a new mac and cheese recipe, and this was no exception. I’ve been trying to find a good Beer Mac and Cheese recipe for a while, but everyone I found had a ton of ingredients and prep work, which to me totally defies the purpose of slow cooker lifestyles anyways. So, here’s my little creation, which turned out pretty damn great.
Ingredients:
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- 3 1/2 cups uncooked noodles (such as elbow noodles)
- 4 cups grated cheese
- 1 can cream of mushroom soup
- 1 12 oz can or bottle of light beer
- 1 cup chicken or vegetable broth (or if you are a cheater like me, chicken boullion and water)
- 1/2 cup sour cream
Instructions:
- In a large bowl, mix together 3 cups of the cheese, the condensed cream of mushroom soup (plus 1.5 cans of water), beer, broth, and sour cream. Mix well.Image may be NSFW.
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- Place your dry noodles in your crock pot, cover with cheese mixture.Image may be NSFW.
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Clik here to view. - Cook on low for 3 hours. Mix it once or twice while it is cooking.Image may be NSFW.
Clik here to view. - When it is finished, you can add the last of the cheese and mix well.Image may be NSFW.
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