Creamy Macaroni and Cheese

Total Time:
3 hr 5 min
Prep:
5 min
Cook:
3 hr

Yield:
12 servings
Level:
Easy

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


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4.3 1087
This is the most amazing mac and cheese I have ever eaten! We like it best without the eggs. I always have to make a double batch to make sure my family gets their fill. Thanks, Paula Dean for sharing such a wonderfu and simple recipe! item not reviewed by moderator and published
Modification: 16 oz macaroni, 1 stick butter, 4 cups cheese & 12oz evaporated milk instead of whole milk. Add the cheese soup to the melted butter and heat. Remove from heat and stir in grated cheese. Drop the eggs from 3 down to 2. item not reviewed by moderator and published
I love it. item not reviewed by moderator and published
So im going to post a review before it is done.. To those of you saying it was curdled and like scrambled eggs.. When I added everything in before the pasta/cheese it looked like a curdled mess... with the eggs and sour cream.. when you mix it good enough it becomes a SAUCE. Not sure how it will turn out... But i did see it looking curdled until I mixed it all really well until it looked like a creamy cheese sauce. Also you CANNOT use shredded cheese.. it is coated with wax that will stop it from melting correctly. Must grate it yourself. item not reviewed by moderator and published
Complete disappointment. I'm no beginner cook... So I should have know better. It was curdled, grainy, and so mushy it was practically inedible. Next time I would omit the eggs and barely cook pasta before hand. Flavor was good. What a bummer. item not reviewed by moderator and published
Agree with others, next time I would leave out the eggs and do some doctoring. I liked the flavor but I like a creamy gooey mac and cheese. This one was more curdled due to the eggs I think. item not reviewed by moderator and published
Awesome! I had my doubts about making mac and cheese in a slow cooker and the use of the soup, but I was way wrong. It was one of the best mac and cheeses I've made. I followed the recipe other than to decrease to two eggs and add some Parmesan. It was done in less than two hours, but I let it continue to cook with the lid off so the condensation would evaporate. item not reviewed by moderator and published
We like this one a lot. item not reviewed by moderator and published
tastes good, but curdled - not creamy - I followed recipe exactly as written item not reviewed by moderator and published
made this for an office pot luck last year, now I get requests to make it every time, even held a mac and cheese cook off and it won! Easy, doubles well, and good!! item not reviewed by moderator and published
Me and my kids love this. item not reviewed by moderator and published

This recipe is featured in:

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