Creamy Macaroni and Cheese
September 16, 2017
This recipe makes a very delicious and creamy dish. You have to be careful and not burn the cheese around the edge of the crock pot.
I use Velveeta® sharp Cheddar cheese and skip the part about melting in a pan with butter. I add the butter and cut up Velveeta® directly into the slow cooker.
This recipe is from Paula Deen’s website and can be found here.
Creamy Macaroni and Cheese
Recipe Type: Side dish
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter, cut into pieces
- 2 1/2 cups 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
Instructions
- 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.
- Pour cheese/butter mixture into slow cooker.
- Add eggs.
- Add sour cream.
- Add soup.
- Add salt.
- Add milk.
- Add mustard.
- Add pepper and stir well.
- Add drained macaroni and stir again.
- Set slow cooker on low and cook for 3 hours, stirring occasionally.
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