Recipe of Award-winning Charlie's Wicked Mac & Cheese

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, charlie's wicked mac & cheese. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Charlie's Wicked Mac & Cheese is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Charlie's Wicked Mac & Cheese is something which I have loved my whole life. They are nice and they look fantastic.

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To get started with this recipe, we have to first prepare a few components. You can cook charlie's wicked mac & cheese using 16 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Charlie's Wicked Mac & Cheese:

1. Get 1 box 1lb elbow macaroni
2. Take 2 10 3/4 Oz cans of condensed Cheddar cheese soup
3. Take oz 12 ounces extra sharp cheddar cheese
4. Make ready 4 tbsp butter
5. Make ready 1 1/4 cup water
6. Prepare 3 eggs
7. Take 1/2 cup sour cream
8. Take 1 1/2 cup Whole Milk
9. Make ready 1/2 tsp salt
10. Make ready 1 tsp ground black Pepper
11. Prepare 1 tsp onion powder
12. Take 1/2 tsp roasted garlic powder
13. Get 1 tbsp Dry Mustard powder
14. Take 1 1/2 cup seasoned panko breadcrumbs
15. Make ready 1/4 cup cup pasta cooking water
16. Prepare 1 cup boiling water

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Steps to make Charlie's Wicked Mac & Cheese:

1. Put a large pot of water on high heat, bring to a boil, salt the water to your liking.
2. While the water is coming to a boil, turn your slow cooker on to LOW.
3. 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.
4. In a medium nonstick saucepan, add the butter and cheese. Then over medium-low heat, melt and stir together until combined.
5. 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.
6. 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.
7. Once the pasta is cooked. Reserve about 2 cups of the pasta water to adjust sauce consistency later.
8. Drain the pasta and add it directly to the slow cooker.
9. Add a ¼ cup of the pasta water to the slow cooker, and gently stir to combine the macaroni with cheese sauce.
10. 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.
11. 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.
12. Add additional pasta water to adjust the consistency to your liking. Taste and season with salt and pepper to your liking.
13. 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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