Ingredients:- 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
- 4 tablespoons (1/2 stick) butter, cut into pieces
- 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Directions:
- Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
- In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
- In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again.
- Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Ingredients:- 2 cups flour2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking soda
- 1-1/2 cups milk
- 1/2 cup butter
- 2 teaspoons vanilla
- 2 eggs
Directions:
- Preheat oven to 350 degrees.
- Measure out everything but the eggs directly into your mixer bowl
- Mix on low speed just until incorporated.
- Beat on high speed for 2 minutes.
- Add eggs, beat on high speed again for 2 minutes.
- Measure out into cupcake pan lined with cupcake papers. A 2 ice cream scoop works great for this.
- Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.
Chocolate Buttercreamenough to lightly frost 24 cupcakes
- 1 stick butter
- 1/2 cup cocoa
- 4 cups confectioner’s sugar
- 1/4 cup milk
Directions:
- Beat butter on high for about 30 seconds until soft.
- Add cocoa and 1 cup of sugar and beat until incorporated
- Add half of the milk and the remainder of sugar and beat until incorporated.
- Continue to add milk until you get to the consistency you want.
AssembleThere are many ways to go here, in this case, I simply piped the frosting onto the cupcakes with a large star tip.
No comments:
Post a Comment