Paula Deen Crock Pot Mac N Cheese Recipe Recipe Cards

PAULA DEEN'S MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• Lightly butter an 8x12" baking dish.
• In a pot of boiling salted water, cook the macaroni until al dente. Drain, transfer to a bowl.
• Add two cups of the cheese and toss until melted.
• In another bowl, whisk the eggs with the sour cream.
• Add the milk, butter, and 1/2 teaspoons salt.
• Stir the mixture into the macaroni and pour it into the prepared baking dish.
• Sprinkle the remaining cheese on top.
• Bake for 35 minutes, until bubbling and cheese is melted.
• Let the macaroni and cheese stand for 15 minutes before serving.

SLOW COOKER MACARONI & CHEESE

Steps:

• Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
• In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
• In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
• Then add drained macaroni and stir again.
• Cook for 3 hours, stirring occasionally.

CREAMY MACARONI AND CHEESE

Steps:

• Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

PAULA DEEN'S CROCKPOT MAC AND CHEESE

Steps:

• 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 2 1/2 hours, stirring occasionally.

SLOW COOKER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
• Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
• Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
• Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
• Cook on Low for 3 hours.