I want to start by saying I am VERY excited to share this recipe with you! This was my third attempt at Crock Pot Macaroni and Cheese and I seriously nailed it with this one thanks to Paula Deen. My first attempt was probably about a year ago and I ended up with a curdled mess. I decided to give a it a second shot a couple weeks ago at a fans request. Two words: curdle city. Just see for yourself:
I wanted something creamy. I wanted my noodles to stay separated. So after a bit more googling, I landed upon Paula Deen’s Creamy Crock Pot Mac & Cheese. The reviews were good and I thought, ok I’ll give it a go. Here is how it’s done:
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups 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
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
- PLEASE NOTE: You will see on other sites that this recipe calls for 3 eggs. I highly recommend that you DO NOT ADD EGGS!
This is what the cheese should look like after you melt the butter and shredded cheese. It only takes a couple minutes on med/low. I also want to note that I used medium cheddar instead of sharp cheddar.
I’m glad I gave Crock Pot Mac & Cheese one last try…Third time’s a charm!