Recipe from the November 2011 Newsletter
Going along with the theme of family favorites, what family doesn't love macaroni and cheese? This is a slight twist on an old family favorite, but it is absolutely delicious! Perfect for kids, and adults too! This is also great since it is made in a slow cooker, allowing you to put it in and walk away for a few hours!
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter cut into pieces
- 2 1/2 cups grated sharp cheddar cheese
- 3 eggs beaten
- 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
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, 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 occasionally.November 2010 Newsletter
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