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Slow Cooked Creamy Macaroni and Cheese Recipe

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This recipe for Slow Cooked Creamy Macaroni and Cheese, by , is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jandie McSweet
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tbsp. (1/2 stick) butter, cut into pieces
2 1/2 c. (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 c. sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup (or any other cream soup you have around)
1/2 tsp. salt
1 c. whole milk
1/2 tsp. dry mustard
1/2 tsp. black pepper

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
This is based on a Paul Deen recipe so it's not low fat, however it's delicious

 

 

 

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