Today, because it’s cold and rainy and wet out, I’m going to blog about some comfort food. What comes to mind when you think comfort food? For me, it’s macaroni and cheese. This recipes deals with the slow cooker, which makes it that much more fantastic.
Before I tell you about the recipe I have a small confession to make; I didn’t get to snap that many pictures of this recipe. Once it was done cooking, it was basically gone.
Cook two cups of elbow macaroni for about 7min and drain when done.
In a saucepan combine the butter and cheese. Cook until cheese is melted.
(Here is the sour cream, salt, pepper, and mustard.)
Then combine cheese/butter mixture beaten eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
Add the macaroni and stir again until combined. Set cooker to low and cook for 3 hours, stirring occasionally.
See what I mean? It cooked, we ate, and it was gone.
Recipe from Paula Dean
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
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 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.