Monday, July 22, 2013

Crock Pot Mac and Cheese

Warning - this is not low fat.  It is however sinfully good.

2 cups uncooked macaroni
4 tablespoonsbutter, cut into pieces
2 1/2 cups grated sharp cheese (I used gruyere, which probably isn't all that sharp)
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  (what's with all the mac and cheese recipes that use dried mustard?)
1/2 teaspoon black pepper


Boil the macaroni in a 2 quart saucepan until tender. Drain and set aside.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.  Gruyere will be very goopy. 
In a crock pot, combine the cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.

After all the above is combined, add drained macaroni and stir again.

Cook for 3 hours, stirring occasionally.  I cooked it on low - second to highest setting.
 Soooo good but soooo bad for you.

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