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Crock Pot Macaroni and Cheese Recipe

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This recipe for Crock Pot Macaroni and Cheese is from The Smith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp cheddar Cheese
1/2 cup sour cream
1 10 3/4-ounce can condensed Cheddar Cheese soup
1/2 teaspoon salt
1 cup whole milk (I use skim and can’t tell a difference)
1/2 teaspoon dry mustard (can use a squirt of Grey Poupon instead)
1/2 teaspoon black pepper
Directions:
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a saucepan over medium heat, mix butter and cheese. Stir until the cheese melts. Add in sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Pour into a slow cooker and cook on low for 1.5-2 hours, stirring occasionally. I like to add extra shredded cheddar cheese on top for the last 20 minutes of baking—you can never have too much cheese!

NOTE: Buy a block of cheese and grate yourself . Packaged shredded cheese has a light dusting of corn starch on it to prevent the shreds from sticking to each other and it doesn’t melt as well.
Personal Notes:
Personal Notes:
This in my adaptation of a Paula Deen recipe. I got the recipe from Lisa—she made it for a covered dish holiday party at the jail and told me how good it was. I have made it several times since and after tweaking each time, ended up with this version.

 

 

 

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