| Recipe Name: | Creamy Macaroni & Cheese | Submitted by: | Kevin J. Wangler |
| Source: | Paula Deen | Source Description: | FoodNetwork.com |
| Ethnicity: | American | Last Modified: | 11/6/2010 |
| Base: | Pasta | Comments: | |
| Course: | Entree | Untested | |
| Difficulty: | Easy | ||
| Preparation Time: | 10-30 Minutes | ||
| Number of Servings: | 12 | ||
| Ingredients: 2 Cup(s) elbow macaroni 4 Tablespoon(s) Brummel & Brown spread 2 1/2 Cup(s) grated sharp cheddar cheese 1/2 Cup(s) sour cream 1 Can(s) cheddar cheese soup 1/2 Teaspoon(s) salt 1 Cup(s) milk 1/2 Teaspoon(s) dry mustard 1/2 Teaspoon(s) black pepper Optional Ingredients: |
Directions:
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. Add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. |