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Slow Cooked Creamy Macaroni and Cheese Recipe

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This recipe for Slow Cooked Creamy Macaroni and Cheese is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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