My kids LOVE macaroni and cheese. I don’t mind making it, but would rather make it myself so I know what is in it! This slow cooker recipe is oh so good – and easy! This recipe is one of Paula Deen’s, which I modified just slightly for my own family’s tastes.
2 cups of uncooked elbow macaroni
4 tablespoons of margerine, cut into pieces (can use butter)
3 cups of grated cheddar cheese (from the block)
3/4 – 1 cup of sour cream
1 can of condensed cheddar cheese soup
1/2 tsp salt
1 cup of milk (we use skim or 2%)
1/2 tsp pepper
Boil the macaroni for 6 -8 minutes. In the slow cooker, add the cheese, margerine, sour cream, soup, salt, milk and pepper. Slowly mix in the noodles. Cook for 2 – 2 1/2 hours on low heat.
(If you would rather have very creamy mac and cheese, you can cook it for just 45 min to an one hour instead and the consistency will be different. You might watch it closely to determine the texture you wish to have for yours.)