Paula Dean's Creamy Macaroni and Cheese

Michael cant eat hard things as he has dental work done - and I have been wanting to try out this recipe that I found while browsing the net, Paula Deans' creamy mac and cheese (crock pot style).

It looks really good, and anything by Paula Dean has to be good...right?

Here is what you will need:

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

Here is what you will need to do:

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.

Looking good...but we have 3 hrs to go before it is finished!

and it is done - and sooo good!


enjoy! Michael loved it!

**note do not cook more then 2.5 hrs it will start binding together and wont be so creamy**