Paula's Crock Pot Macaroni and Cheese

Recipe: Paula’s Crock Pot Macaroni and Cheese

From CookingWith Joey

2 cups uncooked elbow macaroni

4 tbs butter

2 ½ cups shredded cheddar cheese

3 eggs

½ cup sour cream

1 (10 3.4 oz.) can condensed cheddar cheese soup

1 cup whole milk

½ tsp dry mustard

½ tsp salt

½ tsp pepper

Boil the macaroni in water for six minutes. Drain.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In a slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.

Cook on low for 2 ½ hours, stirring occasionally.

Tips: I used regular brown mustard instead of the dry mustard, just because it’s what I had on hand. The main point is to add some kind of mustard because it makes it taste cheesier.

If you’re not a fan of adding eggs to your mac n cheese, you can simply omit them.

My Interpretation:

We left out the dry mustard because we didn’t have any. And we ended up adding about 2 cups extra pasta to it because the cheese to pasta ratio seemed very unbalanced, plus it gave us more food in the end. However, overall this recipe was absolute delicious. I might be biased because I love those over-flavorful foods (such as Paula Deen’s cooking with all her butter and whatnot), but this was the best macaroni and cheese I’ve ever tasted. If you’re looking for a healthy meal, this is not the recipe for you. But if you’re feeling skinny and want to indulge in some heavenly home-cooked food, this is what you’re looking for. We made this as a side with pulled pork (Crock Pot Pulled Pork in the next post) and green beans. Made for a very fulfilling, satisfying meal. :)