Ingredients: |
Ingredients: *This recipe is only 4-6 servings, if you have a large crockpot, I
recommend doubling this recipe:
2 c. uncooked elbow macaroni (I like penne pasta noodles better)
4 tbsp. butter
2 1/2 c. grated sharp cheddar cheese
3 eggs ( I used the eggs but other people do not.)
1/2 c. sour cream
1 (10 3/4 oz.) cans condensed cheddar cheese soup
1/2 tsp. salt
1 c. whole milk
1/2 tsp. dry mustard
1/2 tsp. black pepper
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Directions: |
Directions:Boil the macaroni in water for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 3 hours, stirring occasionally.
Nutrition Facts:
Serving Size: 1 (228 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories 821.7
Calories from Fat 479- 58%
Amount Per Serving % Daily Value
Total Fat 53.2g- 81%
Saturated Fat 31.9g- 159%
Cholesterol 282.7mg- 94%
Sodium 1464.5mg- 61%
Total Carbohydrate 50.6g- 16%
Dietary Fiber 2.3g- 9%
Sugars 6.4 g- 25%
Protein 35g- 70% |
Personal
Notes: |
Personal
Notes: This was the first time I ever made crockpot macaroni and cheese. I usually just do Kraft Macaroni and Cheese. Mike and Melissa and family came over for dinner last night, October 21, 2016 to see Bob and Ida Opatik that were in the states from Calgary. The grandkids loved this recipe and they are picky about their macaroni and cheese so that is the best evaluation ever.
The prefer penne pasta noodles because I think they taste better and they look more like something special for company.
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This recipe for Paula Deen's Crockpot Macaroni and Cheese is from