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Paremsan

Step into a Blissful, Slow-Cooked, Cheesy Heaven!

13 December 2015
Grace
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Crock Pot Mac, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Elbow Macaroni, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, mac & cheese, McCormick spices, Morton salt, Pam Cooking Spray, Paremsan, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Romano, Sara Lee, Sargento, Slow Cooked Macaroni, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Oh, yummy! Don’t you just love macaroni and cheese? I don’t think I’ve ever met anyone who doesn’t! I love trying all kinds of new recipes for this traditional dish – sometimes with less success, but occasionally I really hit the jackpot. That’s exactly what happened when I came across this recipe; it was the ultimate mac and cheese experience and I will hold on to this recipe forever!

 

Here’s what our friends over at The Brown Eyed Baker had to say about this mac and cheese recipe:

This macaroni and cheese may have been the biggest hit of the day. My mom declares herself not much of a macaroni and cheese fan, but said this one changed her mind. My father-in-law and cousin are both macaroni and cheese aficionados and they both went back for seconds (shhhh, I think I saw some thirds!).

Recipe and photo courtesy of The Brown Eyed Baker.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Use whole grain elbow pasta for a healthier option!

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