Macaroni and Cheese (Slow Cooker - Paula Deen) |
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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 1 |
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Ingredients:
2 cup(s) uncooked elbow macaroni |
4 tablespoon(s) butter |
2 1/2 cup(s) grated sharp cheddar cheese |
1/2 cup(s) sour cream |
1 can(s) cheddar cheese soup |
1/2 teaspoon(s) salt |
1 cup(s) whole milk |
1/2 teaspoon(s) dry mustard |
1/2 teaspoon(s) black pepper |
Directions:
1. 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.
2. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on high setting and cook for 3 hours, stirring occasionally.
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