Creamy Macaroni and Cheese
Source of Recipe
BBR
Recipe Introduction
Posted by: Rachael_from_In**********Review of Paula Deen's Creamy Crockpot Mac n CheeseI've just had a taste-test, and oh-my-stars!!! Best homemade mac n cheese I've EVER had, and I've had a lot of 'em! It says to put on low for 3 hours, but after about 1 1/2 hrs. the cheese started to burn to the sides of the pot a bit. I put my pot on warm. This is gooey, fattening, and everything you'd want your mac-cheese to be!! Two thumbs WAY up!
List of Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) 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
Recipe
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.
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