Friday, December 12, 2008

Yum, Yum, Yum!

I made this for dinner last night and it was great! On a side note, I realized part way through prepping that I did not have the can of condensed cheese soup so I substituted a bit more cheese and most of a can of Cream of Chicken soup. I would also recommend spraying the crock pot with cooking spray first; despite getting the can of Pam out as a reminder, I forgot to do this and had to soak the pot overnight and scrub it this morning.

Paula Deen's Creamy Macaroni and Cheese

Ingredients:1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
3 eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
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 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.

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 3 hours
Ease of Preparation: Easy

Recipe courtesy Paula Deen

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