"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Paula Dean CROCK POT Macaroni and Cheese, by Mardy Sackley, is from The Van Vooren Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups elbow macaroni 1/2 stick butter (4 tbsp) 21/2 cup grated sharp cheddar cheese (10 ounces) 1/2 cup sour cream 1 can condensed cheddar cheese soup 1/2 tsp salt 1 cup whole milk 1/2 tsp dry mustard 1/2 tsp black pepper
Boil macaroni until tender. Drain. In medium saucepan, mix butter and cheese. Stir until cheese melts. In slow cooker, combine cheese/butter mixture and add sour cream, soup , salt, milk, mustard, and pepper and stir well. Add drained macaroni and stir well. Cook on low setting for 3 hours.
Since the girls were young, we serve mac and cheese with every Thanksgiving meal. I needed to free up some oven/cook top space and came upon Paula Dean's crock pot recipe. It comes in handy. I always end up adding more liquid and most always use skim milk.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.