Mac and cheese or simply pasta with cheese: whatever the name you call them, we are talking about an irresistible dish of the American tradition. This typical pasta shape, covered with crazy cream cheese, is in fact one of the best known and most appreciated recipes: so much so that on July 14th they conquered an entirely dedicated National holiday.
Really simple and quick to make, Paula deen baked macaroni and cheese with bread crumbs is a dish appreciated by adults and children, exported all over the world, to be enjoyed on any occasion. For this reason today we want to tell you the secrets to make perfect macaroni and cheese.
Ingredients
2 cups uncooked elbow macaroni
2 1/2 cups (about 10 oz) grated sharp cheddar cheese
1 (10 3/4 oz) can condensed cheddar cheese soup
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoons (1/2 stick) cut into pieces butter
1/2 cup sour cream
3 beaten eggs
1/2 teaspoon pepper
How to make mac and cheese in slow cooker
First of all boil the macaroni in a 2 quart saucepan in a plenty of water. Boil macaroni until tender, about 7 minutes then drain.
In another saucepan, mix butter and cheese until cheese melts.
Now in a slow cooker, combine cheese and butter mixture with sour cream, condensed cheddar cheese soup, milk, mustard, pepper and salt. Stir them well.
Then add eggs and drained macaroni and mix them well again.
Cook for 3 hours more in slow cooker on low setting. Stirring occasionally.
Once ready, put macaroni and cheese in bowls and serve.
Slow Cooker Mac and Cheese Paula Deen
Equipment
- Slow cooker
Ingredients
- 2 cups uncooked elbow macaroni
- 2 1/2 cups (about 10 oz) grated sharp cheddar cheese
- 1 (10 3/4 oz) can condensed cheddar cheese soup
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) cut into pieces butter
- 1/2 cup sour cream
- 3 beaten eggs
- 1/2 teaspoon pepper
Instructions
- First of all boil the macaroni in a 2 quart saucepan in aplenty of water. Boil macaroni until tender, about 7 minutes then drain.
- In another saucepan, mix butter and cheese until cheesemelts.
- Now in a slow cooker, combine cheese and butter mixture withsour cream, condensed cheddar cheese soup, milk, mustard, pepper and salt. Stirthem well.
- Then add eggs and drained macaroni and mix them well again.
- Cook for 3 hours more in slow cooker on low setting. Stirring occasionally.
- Once ready, put macaroni and cheese in bowls and serve.
