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Description
This is a super easy, super creamy, mac and cheese dish perfect for last minute dinner fixes.
Ingredients
US|METRIC
8 SERVINGS
- 8 oz. cream of mushroom soup
- 16 oz. elbow macaroni
- 1 cup buttermilk
- 16 oz. cream cheese (packs of)
- 2 cups extra sharp cheddar cheese
- 1/2 cup 2% milk (as needed)
- season salt (to taste)
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Directions
- Set crock pot to low. Add Macaroni and mushroom soup. Mix it together until macaroni is coated. Add the creamcheese and the 2 cups of cheese. Cover.
- Leave alone for 10-15 minutes....basically however long it takes for the cream cheese and shredded cheese to melt. If it starts to get thick and sticky, gradually add the milk so that it becomes creamier and a better consistency. Add the milk slowly to prevent it from watering down.
- Let cook for 2-3 hours so that the noodles can cook through and then serve.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol95mg32% |
Sodium490mg20% |
Potassium330mg9% |
Protein20g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A20% |
Vitamin C2% |
Calcium35% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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