Creamy Macaroni and Cheese
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) cut into pieces butter
- 1/2 cup sour cream
- 1 (10 3/4 oz) can condensed cheddar cheese soup
- 3 beaten eggs
- 2 1/2 cups (about 10 oz) grated sharp cheddar cheese
- 2 cups uncooked (an 8 oz box isn't quite 2 cups) elbow macaroni
- 1/2 teaspoon pepper
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 sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
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Marie
Dee
Brenda
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The Deen Team
Absolutely that would work out just fine!
My family loves your Creamy Macaroni and Cheese recipe found in Paula Deen Celebrates, page 168. Can this be frozen? and if so, is it better before or after it is baked?
The Deen Team
I would recommend freezing before cooking!