Monday, April 9, 2007

Crock Pot Macaroni and Cheese

I know that this sounds a little strange, but it was delicious. Good comfort food.

Creamy Slow Cooker Mac and Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) 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

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. 1/2 hour before serving top add more shredded cheese to top, replace lid and finish cooking. (Paula's Home Cooking - Food Network)

3 comments:

Jolene said...

This was good. I have tried another recipe for Mac and Cheese before and it didn't turn out. But this one turned out great. And my girls liked it, so that is a plus.

Angie said...

Love the Mac and Cheese! It really is a comfort food to make your day happy.

Crockpot Lady said...

I want to try this! I can't use the cream-of-soups due to allergies, but I bet the color of it would make my kids happy. I need to google around for a make-your-own cream-of soup.
woah. that was a lot of dashes!
-steph