Creamy Macaroni and Cheese

Tuesday, February 16, 2010

This is a great comfort food. I hope you enjoy this as much as my family does...

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) Butter
2 1/2 cups (about 10 ounces) grated sharp Cheddar Cheese
3 eggs, beaten
1/2 cup sour cream
11 oz of good processed cheese (Velveeta)
1/8 cup Parmesan Cheese
1/2 teaspoon salt
1 cup evaporated milk  + 1/4 cup milk (optional it just makes it more creamy)
1/4 cup milk (I add more milk to mine)
1 teaspoon dry mustard
1/2 teaspoon black pepper

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 Velveeta cheese. Stir until the Velveeta cheese melts. Add in 4 oz of grated sharp Cheddar Cheese, stir then add 4 more oz of grated sharp Cheddar Cheese, then the last 2 oz of  grated sharp Cheddar Cheese. In a slow cooker, combine cheese/butter mixture and add the beaten eggs, sour cream, salt, evaporated milk,(plus 1/4 milk if  desired) 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. ♥ I like to bake mine, I add 4 more oz of grated sharp Cheddar Cheese in a baking dish into a pre heated 400 degree oven & cook for 20 minutes ... PS if there is any left over you may want to add a few drops of milk to reheat....Enjoy

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