This recipe is absolutely to DIE for. I make it as often as I can (ask Dustin, he always tries to find away around me making it) because it is just that tasty! I got the original recipe from the lovely Katie Hoffman who has made it frequently for sorority functions and other dinners. The original recipe is Paula Dean's so you can imagine how delicious it is. I made it this past week for Kayli's Lingerie shower and have some requests to pass it along. Here goes!
Ingredients
1. Boil the macaroni in a large pot in plenty of water until tender, about 7 minutes.(Add a pinch of salt to the water, to ensure the pasta does not stick together.
2. Drain.
3. In a medium saucepan, mix butter and shredded cheese together, until it is melted together.
4. In a slow cooker, combine sour cream, cheddar cheese soup, velveeta, salt, milk, pepper, and hot sauce and stir well.
5. Add drained macaroni and stir again.
6. Pour the cheese/butter mixture in and stir the pot again.
7. Set the slow cooker on the low setting and cook for 3 hours, stirring occasionally.
8. Uncover, and (optional) add another 1/4 cup of sharp cheddar cheese(or your preferred choice of cheese, in the last 20 minutes of cooking. You can use any kind of cheese with this recipe, so try and experiment!
A couple of suggestions:
-Use a Crock Pot Liner Bag. They seriously will save you about 45 minutes of scrubbing. They cost under $2 for 4 and you can get them at any grocery store.
-When I make this, I typically double it for bigger groups of people. I would say the above recipe makes about 8 servings. When I double, here are the ingredients I use instead:
Crock-Pot Mac & Cheese!
Ingredients
- 1 16 oz. box elbow macaroni
- 4 tablespoons (1/2 stick) butter, cut into pieces
- 2 cups grated sharp Cheddar cheese(I typically use the bags)
- 16oz velveeta
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed "Campbell's" Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon black pepper
- 1 Tablespoon Hot Sauce
1. Boil the macaroni in a large pot in plenty of water until tender, about 7 minutes.(Add a pinch of salt to the water, to ensure the pasta does not stick together.
2. Drain.
3. In a medium saucepan, mix butter and shredded cheese together, until it is melted together.
4. In a slow cooker, combine sour cream, cheddar cheese soup, velveeta, salt, milk, pepper, and hot sauce and stir well.
5. Add drained macaroni and stir again.
6. Pour the cheese/butter mixture in and stir the pot again.
7. Set the slow cooker on the low setting and cook for 3 hours, stirring occasionally.
8. Uncover, and (optional) add another 1/4 cup of sharp cheddar cheese(or your preferred choice of cheese, in the last 20 minutes of cooking. You can use any kind of cheese with this recipe, so try and experiment!
A couple of suggestions:
-Use a Crock Pot Liner Bag. They seriously will save you about 45 minutes of scrubbing. They cost under $2 for 4 and you can get them at any grocery store.
-When I make this, I typically double it for bigger groups of people. I would say the above recipe makes about 8 servings. When I double, here are the ingredients I use instead:
- 2 16 oz. box elbow macaroni
- 8 tablespoons (1stick) butter, cut into pieces
- 3 1/2 cups grated sharp Cheddar cheese (I typically use the bags) - and sprinkle the other 1/2 cup on top before serving
- 16oz velveeta
- 1 cup sour cream
- 1 (10 3/4-ounce) can condensed "Campbell's" Cheddar cheese soup
- 1/2 teaspoon salt
- 2 cups whole milk
- 1/2 teaspoon black pepper
- 1 1/2 Tablespoon Hot Sauce
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