It’s supposed to be spring here in Upstate NY- at least according to the calendar. Don’t get me wrong…I expect winter to be long and cold. It’s winter. But this year? It seems to have lasted FOR-EV-ER….leaving me to gaze out the window almost willing the warm weather to return.
On days where I haven’t had time to get a pot of soup or chili going, I pull this recipe out of the box. In three short hours we have a cozy meal ready to go. It’s creamy and fills the belly and soul with warm goodness, almost making me forget the cold, awful weather outside….almost.
Crockpot Mac N’ Cheese
1/2 Stick butter
2 Cups Sharp Cheddar, shredded (I use white cheddar)
1 Can Cheddar Cheese soup ( I use Campbell’s)
1/2 tsp. ground mustard
1/2 tsp. salt & pepper
1 Cup milk (I use skim)
1/2 Cup sour cream
3 eggs, beaten
2 Cups cooked elbow macaroni (measure out dry)
- Cook macaroni according to package directions. Lessen cooking time by 1-2 minutes so pasta is not too soft. While pasta is cooking, prepare rest of recipe.
- In saucepan, melt butter then add shredded cheddar. Stir until melted together. Add to crockpot. Stir in soup. Add sour cream. Stir well. Add mustard, salt & pepper (I found 1/2 tsp. was a little much, so I just add a few shakes), milk and eggs. Mix well.
- Add drained, cooked macaroni and stir well.
- Cook on low 3 hours. Last 30 minutes of cook time, add a little (1/2 Cup) of shredded cheddar to top. DO NOT STIR. Cover and cook rest of time.
Add a few drops of Tabasco sauce for a little kick before digging in, a tossed green salad and you will be good to go!
This recipe is adapted from Paula Deen.