Hosted by Trista at The Pumkin Patch.
This recipe comes courtesy of Paula Deen, so you know it's GOT to be good!
This macaroni has the best flavor - so yummy.
Creamy Macaroni and Cheese
2 cups uncooked elbow macaroni
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.
OK, the first time I tried this, dinner got delayed, and this was in the crockpot for more than three hours - BIG mistake! It got all curd-ly and wasn't creamy anymore, and kind of dry. When I did it the other night, I made sure not to over cook it. 2 hours is PLENTY of time. I think that even on the low setting, it just gets too hot. It was so much better the second time. The flavor is wonderful. I reheated the leftovers in the microwave with some extra milk, and it was great!