Easy Crockpot Macaroni and Cheese

I love this recipe for Crockpot Macaroni and Cheese so much I decided there was no better kick off for this blog than to share it with everyone. This is adapted from a Paul Deen recipe, which you can find at the Food Network website: Creamy Macaroni and Cheese.

The ingredients:

Macaroni, cheese, butter, milk, sour cream, cheddar cheese soup, ground mustard, salt and pepper.

The original recipe used 3 eggs, but I wanted a creamy texture, so I left them out. Also, I love the combination of sharp cheddar cheese and Monterrey Jack. The original recipe called for sharp cheddar only.


This is after everything has been stirred together and before turning on the crockpot. See those lumps of gloppy, melted cheese in there? About 2 hours into the cooking process give it a good stir and it will all come together beautifully. Also, please ignore my ancient but trusty crockpot. It's around 25 years old and still going strong. We're looking forward to many more happy years together.


Yum, yum, yum! Doesn't that look delicious? Those golden brown patties are salmon. Stay tuned and sometime in the near future I'll post the recipe. They're super quick and easy.

CROCKPOT MACARONI AND CHEESE

2 cups macaroni
1/2 stick butter
2 1/2 cups shredded cheese*
1 can cheddar cheese soup
1/2 cup sour cream
1/2 tsp. ground mustard
1/2 tsp. salt
1/2 tsp. pepper
1 cup milk

Cook macaroni. Melt butter and cheese in a saucepan over low heat. Stir all ingredients together in crockpot sprayed with non-stick cooking spray. Cook on low 2 1/2 hours. Top with 1/2 cup more cheese and cook 30 more minutes.

*Use any cheese you like. I use 1/2 sharp cheddar and 1/2 Monterrey Jack.