Description
Paula Deen’s Mac and Cheese recipe is one of my favorite recipes for mac and cheese. When you bite into the mac and cheese you get bites of melted gooey cheddar surrounding creamy cheesy noodles.
Ingredients
Scale
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1/2 cups grated sharp cheddar cheese
- 3 eggs (optional)
- 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
Instructions
- Step: Boil the macaroni in water for six minutes. Drain.
- Step: In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
- Step: In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
- Step: Cook on low for 2 1/2 hours, stirring occasionally.
Notes
Adding the eggs isn’t necessary, but to stop them from scrambling in the crock pot, you need to add them into the cheese mixture when it’s warm and not really hot.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 392 kcal
- Sugar: 5 g
- Sodium: 676 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 95 mg
Keywords: Mac and Cheese, Paula Deen, Crockpot, Comfort Food, American