I found this recipe from Paula Deen on FoodNetwork.com. I am not sure if you can still find it there since Paula Deen and Food Network had their falling out.
Note: I use Velveeta® cheese and put everything in the slow cooker. I do not melt the cheese and butter in a saucepan.
Creamy Macaroni and Cheese
An easy to make, creamy macaroni and cheese recipe with Southern flair.
Servings: 12
Ingredients
- 2 cups uncooked elbow macaroni an 8 oz. box is not quite 2 cups
- 4 Tablespoons 1/2 stick butter
- 2 1/2 cups about 10 ounces grated sharp cheddar cheese
- 3 eggs beaten
- 1/2 cup sour cream
- 1 10 3/4 oz. can condensed cheddar cheese soup
- 1/2 teaspoon salt
- 1/2 teaspoon dried mustard
- 1/2 teaspoon black pepper
Instructions
- 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.
- Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.