By: Paula Dean (I made a few changes to her original recipe though)
Ingredients
Boil a pan of water for macaroni. Add macaroni, and remove from heat. Let sit for 6-7 until noodles are about half cooked. Drain. In a slow cooker, combine butter, shredded cheese, egg, sour cream, soup, salt, milk, mustard and pepper. Stir well, then add macaroni and stir again.
Cook on low for 1 hour, then switch to high for 45 minutes to 1 hour. Stir occasionally.
Ingredients
- 3 cups (16 oz. box) uncooked elbow macaroni
- 4 tablespoons (1/2 stick) butter, melted
- 3 cups (about 13 ounces) grated sharp Cheddar cheese
- 1 egg, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 1/2 teaspoon dry mustard
- 1/4 teaspoon black pepper
Boil a pan of water for macaroni. Add macaroni, and remove from heat. Let sit for 6-7 until noodles are about half cooked. Drain. In a slow cooker, combine butter, shredded cheese, egg, sour cream, soup, salt, milk, mustard and pepper. Stir well, then add macaroni and stir again.
Cook on low for 1 hour, then switch to high for 45 minutes to 1 hour. Stir occasionally.
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