Monday, January 7, 2008

Creamy Macaroni & Cheese


By: Sue Proctor

2 Cups uncooked elbow macaroni (an 8-ounce box isn't quit 2 cups)
4 Tablespoons (1/2 stick) 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

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 until desired consistency, stirring occasionally.

I cook the macaroni then melt the butter and put it in the slow cooker. Then I just dump all the other ingredients in the slow cooker. I stir it often an til I like consistency.

Oh this is the BEST Mac & Cheese it rank right up there with Stouffers Mac & Cheese.
My Grandsons Love it! Heck I Love it! it a little piece of heaven

1 comments:

Lindsey said...

okay, i am going to have to try this recipe! I have been looking for a good homemade mac and cheese recipe! So i'll make it and let ya know what i think! (by the way i'm not stalking your new website or anything) lol ;)