Paula Deen's Crockpot Mac and Cheese

elbow macaroni

butter

cheddar cheese

eggs (optional)

sour cream

(10 3/4 ounce) can condensed cheddar cheese soup

salt

milk

dry mustard

black pepper

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 2 1/2 hours, stirring occasionally.

The flavor is amazing. BUT after I added the cheese &amp; noodles to the crock it was so creamy and honestly was perfect. I was hesitant about letting it cook for 2 + hours because I have experience with cheese getting weird when you cook it for too long / reheat it. I regretted the crock pot part. It went from perfectly creamy to kind of stringy/ chunky. Next time I will completely cook the noodles and add the cheese sauce and serve it. The flavor is still good like I said, but I ended up putting in a pan and adding more shredded cheese and breadcrumbs to doctor it up a bit.

I double this for my extended family of 10 and one year the store only had one can of cheddar cheese soup so I used a 15oz can of nacho cheese sauce in place of the second can and it was fantastic. I also omit the eggs. Everyone who eats this loves it. Mac n cheese heaven :)

paula deen's crockpot mac and cheese

Prep Time: 15 minutes

Total: 29 minutes

Servings: 8

Cost: $4.01 /serving

Author : Jenna

Ingredients

Instructions

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Paula Deen Crockpot Mac and Cheese