Paula Deen's Crockpot Mac and Cheese
Try this Paula Deen's Crockpot Mac and Cheese recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
slow cooker
pescatarian
- 1/2 teaspoon salt
- 3 eggs
- 4 tablespoons butter
- 1/2 teaspoon black pepper
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 2 cups uncooked elbow macaroni (i used ronzoni heart tast
- 2 1/2 cups grated sharp cheddar cheese (low fat cheddar)
- 1/2 cup sour cream (light sour cream)
- 1 (10 3/4 ounce) can condensed cheddar cheese soup
- Carbohydrate 19.7436333333479 g
- Cholesterol 139.762500052324 mg
- Fat 50.7373216864062 g
- Fiber 0.304383330186208 g
- Protein 14.0657850002069 g
- Saturated Fat 31.760441679168 g
- Serving Size 1 1 recipe (457g)
- Sodium 725.140166806846 mg
- Sugar 19.4392500031617 g
- Trans Fat 3.53757666804851 g
- Calories 581 calories
Boil the macaroni in water for six minutes. Drain.In a medium saucepan, mix butter and cheese. Stir until the cheese melts.In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.Cook on low for 2½ hours, stirring occasionally.
