It seems like my kids’ palates keep getting pickier and pickier. When I find a recipe that everyone likes, I hold on to it and make it over, and over. This just happens to be one of those recipes. It fits some of my favorite qualifications for easy dinner ideas. It is made in the crock-pot, it comes together quickly and it is made from ingredients that I regularly either have on hand or can be stored in the pantry. The recipe is adapted from Paula Deen’s Slow Cooker Macaroni and Cheese.
Crock-Pot Mac and Cheese
Recipe adapted from Paula Deen
2 cups uncooked elbow macaroni
4 tablespoons butter, cut into pieces
2 1/2 cups grated cheddar cheese (I have also tried various cheese blends and they work great)
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni for about 6 minutes. Drain.
In the crock pot whisk together sour cream, soup, salt, milk, mustard and pepper until well combined. Add the cooked macaroni to the crock pot and stir.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts. Add the cheese/butter mixture to the crockpot and stir to combine. There will be some cheese lumps, that is fine.
Cook on low for 2 1/2-3 hours, stirring occasionally.