This is a great crock pot mac and cheese recipe from Paula Dean that I started making several years ago. It’s a good one for church socials and family gatherings or just anytime you want great mac and cheese.
Crock Pot Mac and Cheese
2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
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
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix cheese and butter. Stir until the cheese melts. In a slow cooker or crock pot, combine cheese/buttermixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the crock pot on low setting and cook for 3 hours, stirring occasionally.
This crock pot mac and cheese recipe is a real winner. Enjoy!