Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, charlie's wicked mac & cheese. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Charlie's Wicked Mac & Cheese is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Charlie's Wicked Mac & Cheese is something that I’ve loved my entire life.
Great recipe for Charlie's Wicked Mac & Cheese. I thought I would share this in time for the Holidays, It's my adaptation of a Paula Deen recipe. I've been making it for a couple of years, usually bringing it to parties for family or friends.
To begin with this recipe, we must first prepare a few ingredients. You can have charlie's wicked mac & cheese using 16 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Charlie's Wicked Mac & Cheese:
- Take 1 box 1lb elbow macaroni
- Take 2 10 3/4 Oz cans of condensed Cheddar cheese soup
- Get oz 12 ounces extra sharp cheddar cheese
- Get 4 tbsp butter
- Make ready 1 1/4 cup water
- Take 3 eggs
- Make ready 1/2 cup sour cream
- Get 1 1/2 cup Whole Milk
- Get 1/2 tsp salt
- Get 1 tsp ground black Pepper
- Get 1 tsp onion powder
- Make ready 1/2 tsp roasted garlic powder
- Take 1 tbsp Dry Mustard powder
- Prepare 1 1/2 cup seasoned panko breadcrumbs
- Prepare 1/4 cup cup pasta cooking water
- Make ready 1 cup boiling water
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Instructions to make Charlie's Wicked Mac & Cheese:
- Put a large pot of water on high heat, bring to a boil, salt the water to your liking.
- While the water is coming to a boil, turn your slow cooker on to LOW.
- Into the slow cooker, add condensed cheddar cheese soup, water, milk, sour cream, eggs, salt, pepper, onion powder, roasted garlic powder, and mustard. Use a whisk to gently combine everything.
- In a medium nonstick saucepan, add the butter and cheese. Then over medium-low heat, melt and stir together until combined.
- Add the macaroni to the boiling water. Follow the package directions for cooking times but remember to use the minimum cook time. You want the macaroni under cooked by a couple of minutes. There should still be a white uncooked center to the pasta when you drain it. The pasta will continue to cook in the slow cooker. If you fully cook the pasta in the water your Mac & Cheese will be mushy. The Barilla elbow macaroni I use doesn’t cook for longer than 4 minutes.
- Once the cheese and butter is melted together as seen in this photo add it right away to the slow cooker and again use a whisk to gently combine everything.
- Once the pasta is cooked. Reserve about 2 cups of the pasta water to adjust sauce consistency later.
- Drain the pasta and add it directly to the slow cooker.
- Add a ¼ cup of the pasta water to the slow cooker, and gently stir to combine the macaroni with cheese sauce.
- Cover and cook on low for 1 to 1.5 hours depending on your slow cooker. Make sure to stir the mac & cheese every 15-20 minutes until cooked.
- The sauce will have reduced and the pasta will be coated in the sauce, not swimming in it. When cooked it will look like the attached photo.
- Add additional pasta water to adjust the consistency to your liking. Taste and season with salt and pepper to your liking.
- Sprinkle seasoned panko breadcrumbs on top and serve from slow cooker or move the cooked mac & cheese to a 9x12 casserole dish. Sprinkle panko breadcrumbs on top and brown in a 400°F degree oven for 15-20 minutes before serving.
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