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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (342g) Recipe makes 4 servings |
||
| Calories 829 | ||
| Calories from Fat 484 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 53.8g | 82% | |
| Saturated Fat 32.4g | 161% | |
| Monounsaturated Fat 15.2g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 299mg | 99% | |
| Sodium 1475mg | 61% | |
| Potassium 434mg | 12% | |
| Total Carbohydrate 50.9g | 16% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 5.3g | ||
| Protein 35.5g | 70% | |
Paula Deen Crock Pot Macaroni and Cheese
By: GiddyUpGo
Oct 6, 2007
I saw Paula Deen make this recipe on her Food Network program. I was looking for a really creamy macaroni and cheese recipe, and this is it! I changed it a bit by omitting the eggs (the original recipe calls for three) and boiling the macaroni for six minutes instead of seven, so it doesn't get mushy while cooking in the Crockpot. I also shortened the cooking time from three to two and a half hours. Perfection!
SERVES 4 -6
Ingredients
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1/2 cups grated sharp cheddar cheese
- 3 eggs (I omitted the eggs)
- 1/2 cup sour cream
- 1 (10 3/4 ounce) can condensed cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Directions
1
Boil the macaroni in water for six minutes. Drain.2
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.3
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.4
Cook on low for 2 1/2 hours, stirring occasionally.
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Featured Reviews for This Recipe
From: SRF68
On Oct 17, 2009
Better the next day. Used 2 eggs and a pound of pasta...cooked pasta 5 minutes.. set crockpot on low for 2 hours and 1/2 hour on warm. Turned out good
From: Chef #1405227
On Oct 5, 2009
After reading a lot of reviews & using some common "cook" sense here's how this turned out suberb! While the noodles were cooking (6 min), I sprayed the pot lightly with Pam (just in case, like 1 reviewer suggested), turned my 3-qt Crock Pot on High & melted the butter (not margarine) & sharp cheese (I grated 16 oz wedge of sharp hoop cheese & reserved a little for the top later). Was not completely melted when other ingredients were added, but it did not matter- was all melted in the end. Turned the pot to Low. Whisked all the other ingredients in a separate bowl first before adding them to the pot. In this order: 1 beaten egg, sour cream, spices (used white pepper), soup, 1% milk. Added the noodles last. (compromised on the amount: a little more than the recipe calls for, but not quite the whole box. I think it would be fine to if you want to stretch it a little farther. It was plenty cheesy!) Was definitely ready to eat in 1 1/2 hours. Stirred it often. Sprinkled rest of cheese on top for last 20-30 min. Next time, I will try 2 eggs & reduced fat sour cream. Will never substitute the hoop cheese!
From: Soup Fly *
On Nov 23, 2007
A very good basic recipe! I did use a full pound of pasta with all of the sauce and it was still very cheesy. I only had 2 cups of sharp cheddar, so substituted a mix of monteray jack & colby for the remaining 1/2 cup. I added some paprika, nutmeg, a pinch of cayenne pepper and a bit of garlic powder to jazz it up a bit. I did not use the crockpot as it was not convenient to travel with to our family Thanksgiving dinner. I mixed everything together and put it in a 9x13 pan and baked at 350 for about 40 minutes. Everyone really enjoyed it and I'll definitely be using this recipe again!
From: Kristen Annie
On Mar 24, 2009
This Mac and Cheese is so wonderful! I have made it three times, and I find that when I use a whole box of elbows(about 3 and a half cups) leave out the eggs as recommended and not melt the cheese in a sauce pan, instead add the soup and other ingredients to the crock pot, then the cooked elbows and then the cheese and butter on top, stir it up and cook it for 2.5 hours it is perfect for us! This is a great recipe, thanks for sharing!
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