Way back in the fall of 2008, I decided to teach myself how to cook. Growing up, I never really learned to cook much of anything, but soon after I got married, I figured I’d better start learning.
My first baby steps into the kitchen were through my crockpot. It seemed like a good place to start, seeing as how you just need to dump everything in and let it cook all day. Once I gained more confidence with crockpot cooking, I ventured out into other areas. To this day, I tell people that I learned how to cook by using my crockpot, and that’s why it still holds a special place in my heart.
Anyway, this recipe for mac and cheese was one of the first recipes I had saved. And now, more than three years later, is the first time I’m getting around to making it! This recipe is really good, and tastes just like traditional mac and cheese. I would recommend going to this recipe when you’re entertaining or making food for a crowd. Throw this in the crockpot and it’s one less thing you have to worry about!
Paula Deen’s Crockpot Mac and Cheese
2 cups uncooked elbow macaroni
4 tbsp. butter
2 1/2 cups shredded cheddar cheese
3 eggs (I used two)
1/2 cup sour cream
1 can cheddar cheese soup
1/2 tsp. salt
1 cup whole milk
1/2 tsp. dry mustard
1/2 tsp. pepper
On the stovetop, boil the macaroni for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In your crockpot, add the cheese mixture, eggs, sour cream, soup, salt, milk, mustard, and pepper. Add the macaroni and stir. Cook on low for 2 1/2 hours, stirring occasionally (I stirred about every 45 minutes to an hour). Enjoy!