I found this recipe online from Paula Deans recipes. My daughter really likes it, so I make it all the time for her. It is really good with ribs or any grilled foods.
RECIPE:
2 cups uncooked elbow macaroni
4 Tbls butter
2 1/2 cups shredded cheddar cheese
1 can cheddar cheese soup
1 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
1/2 cup sour cream
3 eggs beaten
First you boil the 2 cups elbow noodles. Don't cook them all the way, they will finish cooking in the crock pot. So cut some time off of boiling them. Drain the noodles and put in another bowl and set aside until later.
Next, in the same pot you boiled the noodles in, melt 4 Tbls of butter and 2 1/2 cups cheddar cheese until somewhat melted. Then add in cheddar soup, 1 cup milk and seasonings.
This is the can of cheddar cheese soup you use.
Continue to cook until all the ingredients are mostly melted and blended before you put in the sour cream and eggs.
When the ingredients are melted together, turn off the heat and blend in the 1/2 cup of sour cream and blend until mixed.
Next temper the eggs. You add a little bit of the hot cheese sauce to the eggs and blend them together. This gets the eggs warm slowly so they don't turn into scrambled eggs.
When the eggs are tempered, add them to the creamy cheese sauce and blend together.
Next add the cooked elbow macaroni to the cheese sauce.
Mix until all blended.
Spray a crock pot with pam spray and pour in the mac and cheese mixture. Set the crock pot on high for 1 hour.
After 1 hour on high in the crock pot, you can see it is starting to thicken up.
I go ahead and give it a stir and turn the crock pot on low and cook 30 more minutes.
You also can put the crock pot on low and cook it for 2-3 hours. I have done this before, but my daughter always wants to eat it right away, so I do it the fast way.
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