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In my life I have never had more delicious macaroni and cheese. True story. And it's even better reheated the next day. This is a Paula Dean recipe, minus the egg :)
4 cups uncooked macaroni (1 lb). I use cartwheels or shells, but if you like elbows, go for it :)
8 tablespoons butter (1 stick)
5 cups grated sharp cheddar cheese (an 8 oz block is approx 4 cups)
1 cup sour cream
2 (10 3/4 ounce) cans condensed cheddar cheese soup
1 teaspoon salt
2 cup whole milk
1 teaspoon dry mustard
1 teaspoon black pepper
Boil the macaroni in water for six minutes. Drain
In slow cooker, combine all ingredients with the drained macaroni -stir again
Cook on low for 2 1/2 hours, stirring occasionally.
Tip: Definitely spray your crock pot with cooking spray first. You can thank me later for that tip; I learned the hard way :(
Tip: If you can avoid it, don't use pre-shredded cheddar cheese. It won't be as good, or creamy!
Tip: I boil the pasta and shred the cheese the night before. I love being able to dump everything in the crock-pot the following morning. Easy. Easy.
Tip: Since we LOVE heat, I made sure 1/2 the cheese I shredded was Pepper Jack :)
Tip: More heat? Add some cayenne pepper (oh yeah)