3 Videos | Photo: Creamy Macaroni and Cheese Recipe
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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By debrochedc_11609484
GA
on May 23, 2012
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I made this tonight and followed the directions exactly. It was good but maybe I am just so used to the stuff that comes out of the box...... I have to say I like the box better......
By risingphx
on May 10, 2012
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I made this recipe for my family, and they loved it. This will be a regular dinner for my family.
By hmargolis
on May 07, 2012
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I made this for the first time yesterday for my husband and cousin. They loved it and stated that they liked the taste that the dry mustard brought to it. I omitted the eggs and I don't know if it made a difference because I have nothing to compare it to. It was ready at the 2.5 hour mark, so I just turned it to the "keep warm" setting. My husband ate it on top of a hot dog and was talking about it for the rest of the day. : It will definitely be a once-in-awhile meal due to its fat content, but now I have a new bargaining chip with my husband (ie: If you buy me those Ann Kleins, I'll make Paula D's Mac and Cheese.
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