When I visited my dad and stepmom this month, my daughter requested macaroni and cheese for dinner. My stepmom made Paula Deen’s Slow Cooker Macaroni & Cheese and we loved it! I found the recipe myself, changed it slightly and made it this past weekend. I’m definitely adding it into our Crock-Pot rotation.
With the holidays coming up, I think a slow cooker recipe is perfect for a family or friend gathering. This slow cooker macaroni and cheese would be a perfect side dish!
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter, melted
- 2 1/2 cups (about 10 ounces) grated sharp cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 can condensed cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup milk (I used 1%, but the recipe called for whole milk)
- 1/2 teaspoon dry mustard (I actually used Dijon mustard)
- 1/2 teaspoon black pepper
Cook your elbow macaroni for about 1 minute less than what the packaging says. So my package called for 7-8 minutes and I cooked it for 6. In the Crock-Pot, mix your grated cheddar cheese, melted butter, eggs, sour cream, cheddar cheese soup, salt, milk, mustard and pepper. (Don’t use pre-grated cheese! It does not melt as well.) Stir these ingredients together. Add your macaroni to the mixture. Stir. Cook on low for 2-3 hours, occasionally stirring.
The original recipe calls for melting the cheese and butter on the stovetop before adding to the Crock-Pot. I didn’t find this necessary, especially since I wasn’t using a pre-shredded cheese. It melts well on its own.
Also, if you’re looking to cut some calories, but keep the taste, in my recipe I used low-fat sour cream and 1% milk. If you’re doing WW (formerly Weight Watchers), this dish as 8 servings is 12 points. I did not eat a full serving (I ate half as a side) and it was plenty.
What is your favorite Crock-Pot dish to make? And do you ever use it during the holidays, or do you keep things cooking on the stove and in the oven?
A couple of my favorite slow cooker recipes: