Wednesday, January 16, 2013

Slow Cooker Mac and Cheese

(Sorry for the crummy photo.  I didn't get this made before the sun went down and I lost the good light.)

So I have what I consider to be a tried-and-true recipe for Macaroni & Cheese, but it makes A LOT and requires A LOT of ingredients.  This is the one I make when I want a creamier result and don't want enough leftovers for two weeks (we're only a household of 3).  I've adapted this from Paula Deen's recipe, removing a messy (and unnecessary) step ... and some butter, lol.  And I always recommend a dash of hot sauce in cheese dishes - not for heat, but for the way in enhances the flavor of the cheese.

adapted from Paula Deen's recipe

2 cups uncooked elbow macaroni (just a little more than 8 oz)
2 - 2 1/2 cups shredded sharp cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1 cup milk
1/2 tsp. salt
1/2 tsp. dry ground mustard
1/2 tsp. black pepper
dash of hot sauce, optional

Boil the macaroni in a 2-quart saucepan for 5 minutes (it will not be cooked through); drain.

In a slow cooker, whisk together eggs, sour cream, soup, milk, salt, mustard, pepper, and hot sauce, if using.  Stir in cheese and macaroni.  Cover and cook on low for 2 - 2 1/2 hours, stirring occasionally.

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