Paula Deen's Crockpot Mac and Cheese

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 (10 3/4 ounce can Cheddar cheese soup, condensed

• Condiments

  • 1/2 tsp Mustard, dry

• Pasta & Grains

  • 2 cups Elbow macaroni

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 4 tbsp Butter
  • 2 1/2 cups Cheddar cheese, grated sharp
  • 1/2 cup Sour cream
  • 1 cup Whole milk

Found on recipe-diaries.com

Ingredients

• 2 cups uncooked elbow macaroni (I used Ronzoni Heart Taste)
• 4 tablespoons butter
• 2½ cups grated sharp cheddar cheese (low fat cheddar)
• 3 eggs
• ½ cup sour cream (light sour cream)
• 1 (10¾ ounce) can condensed cheddar cheese soup
• ½ teaspoon salt
• 1 cup whole milk
• ½ teaspoon dry mustard
• ½ teaspoon black pepper

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 2½ hours, stirring occasionally.

Nutrition