Slow cooker Mac and Cheese

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Recipe by Paula Dean

This is my favorite mac and cheese recipe EVER!  It’s one of those quick fixes that feeds the whole family and with plenty of left overs.Note: I double this recipe to fill a 5 quart slow cooker.

ingredients:

  • 2 cups uncooked macaroni (I like large elbows or medium shells)
  • 4 tablespoons of butter
  • 2 1/2 cups of shredded cheddar cheese
  • 1/2 cup of sour cream
  • 1 (10 3/4 oz ) can of condensed cheddar cheese soup
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of dry mustard
  • 1/2 teaspoon of pepper
  • 1 cup whole milk

Directions

  • Boil the macaroni in water for 6 minutes.
  • In a medium sauce pan on medium heat, melt butter and add cheese. Stir until cheese is completely melted.
  • In the slow cooker, combine melted cheese, sour cream, soup, salt, milk, mustard, and pepper.
  • Add the drained macaroni, and mix ingredients well, so all macaroni is coated.
  • cook on low for about 2 hours, stirring occasionally. I usually stir 2-3 times and its always done at the 2 hour mark.
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