Thursday, January 10, 2013

Paula Deen Crock Pot Macaroni and Cheese

Ingredients:

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (I omitted the eggs)
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

Directions:

Boil the macaroni in water for six minutes. Drain.  In a medium saucepan, mix butter and cheese. Stir until the cheese melts.  In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.Cook on low for 2 1/2 hours, stirring occasionally.

Serves 4
WW PointsPlus 22

I've been looking for years for a good homemade mac and cheese.  I don't know that this is it but maybe I'll try it.  I'll have to really work to make it WW friendly.  Find the original recipe here.

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