Macaroni and Cheese – The Ultimate Southern Comfort Food

The one dish that brings back many pleasant memories of my childhood growing up in the south is macaroni and cheese. As a child it was a weekly staple at our house and is still a favorite at holiday dinners. Very rarely is there a Thanksgiving, or Christmas dinner at our house without it.

I found this recipe for Crockpot Macaroni and Cheese. Yes, it’s made in a crockpot (slow cooker) and it makes the best macaroni and cheese ever. The only downside is that it takes several hours to cook, but it’s definitely worth the wait.

Ingredients

* 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

Directions

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 eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Lyn talking here: I’ve added veggies as well. Broccoli,cauliflower, and frozen green peas are all yummy additions. You could also add ham or chicken to make it more like a casserole or main dish.