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Easy Crockpot Mac and Cheese Recipe

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crockpot mac and cheese

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On days where I haven't had time to get a pot of soup or chili going, I pull this crockpot 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.

Grab your cutest apron, mix up a green salad and you are good to go!

 

 

—-There is a printable recipe below this one.—-

Crockpot Mac N' Cheese Recipe

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)

Directions:

  1. 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.
  2. In a 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.
  3. Add drained, cooked macaroni and stir well.
  4. 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.

Yield: 6

Easy Crockpot Mac and Cheese

Easy Crockpot Mac and Cheese

Easy Crockpot Mac and Cheese is comfort food for any dinner night. Full of cheesy cheese, pasta and love!

Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes

Ingredients

  • 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)

Instructions

  1. Cook macaroni according to package directions. Lessen cooking time by 1-2 minutes so pasta is not too soft.
  2. While pasta is cooking, prepare rest of recipe.
  3. In saucepan, melt butter then add shredded cheddar. Stir until melted together.
  4. Add to crockpot.
  5. Stir in soup.
  6. Add sour cream. Stir well.
  7. Add mustard, salt & pepper (I found 1/2 tsp. was a little much, so I just add a few shakes), milk and eggs.
  8. Mix well.
  9. Add drained, cooked macaroni and stir well.
  10. Cook on low 3 hours. Last 30 minutes of cook time, add a little (1/2 Cup) of shredded cheddar to top.
  11. DO NOT STIR. Cover and cook rest of time.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 355Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 138mgSodium: 660mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 15g

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