Tuesday, May 12, 2009

Slow Cooker Mac & Cheese

I have a confession. I have never out grown my macaroni and cheese addiction from a child. I am not a fan of the blue box special, but I LOVE the homemade kind. This recipe combines homemade flavor and a crockpot. What more could I ask for? I made a few changes from the original recipe to suite my taste more.. I think that it is scrumptious. Sorry, no picture.

Slow Cooker Mac & Cheese
adapted from a Paula Deen recipe

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups. I also think the "Ronzoni Smart Taste" pasta work the best. It takes longer to cook so it seems to hold up better.)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
1 egg, beaten
3/4 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 powder
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until barely tender (al dente), 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 about every 45 minutes. I like to serve it with parmesan cheese and more pepper sprinkled on top.

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