Paula Deen's Slow Cooker Macaroni and Cheese |
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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 12 |
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This is another family favorite Ingredients:
2 cups uncooked elbow macaroni |
4 tablespoons 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 |
Directions:
1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
4. Then add drained macaroni and stir again.
5. Cook for 3 hours, stirring occasionally.
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