Well folks, she's done it again. Paula Deen's Mac and Cheese doesn't disappoint :) One word. Dang! It was super easy and came out wonderful.
One thing I would change (and it makes it even easier), I'd skip the whole butter and cheese in the saucepan step-- my cheese just melted into a big clump and I couldn't easily break it up. It would be easier just to add the shredded cheese and mix it with all the other ingredients before leaving it alone for hours. Enjoy!
cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
3 eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (I used Brown Rice Pasta..healthier right??)
1/2 teaspoon pepper (I used more!)
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Recipe courtesy of Paula Deen