{Recipe} Paula Deen's Crockpot Mac & Cheese

OK, given the title, you should just assume this is a seriously indulgent meal. But sometimes on a Sunday night knowing Monday is just waiting to beat the crap out of you, it is OK to splurge. Or maybe it's just a random Tuesday & you want something good to eat. THAT IS OK TOO! I follow a lot of food blogs & so many people are afraid to eat a meal that isn't labeled "skinny" or one that uses whole grain noodles (whoever came up with whole grain noodles I hate you)...but seriously, once in a while, a rich dish won't kill you. Plus, it's a Paula Deen recipe so you KNOW the calories will be worth it. And they were.  I didn't follow the exact recipe & still attempted to cut some calories where I knew I could (using skim milk instead of whole, using light sour cream etc.) & it wouldn't change the taste.  I also went a bit rogue & didn't follow the directions.  When it comes to the slow cooker, I really just want to throw everything in the pot & call it a day.  The original recipe required cooking the noodles, then melting butter & cheese etc.  I did cook the noodles before dumping them in, but everything else I literally plopped right in the cooker & just made sure to stir it once or twice during the duration of the cooking & it came out quite tasty.  I loved this recipe. It was great for our Sunday night dinner (aaand again on Monday) but would also be great for a pot luck or side dish for a large gathering. Maybe you'll feel less guilty that way...but know I ate a big bowl two nights in a row & I'm still alive, the scale doesn't hate me & my soul was happy. 

Serves: 4-6
Cook time acc to me: 2 hours & 15 mins
How difficult was this for me? SO EASY!

3 cups elbow noodles (I dumped my entire standard size box)
4 tbsp. unsalted butter, melted
3 cups sharp grated cheddar cheese (buy a block & shred, don't buy the pre-shredded cheese because it won't melt as well)
3/4 cup light sour cream
1 (10 3/4 ounce) can condensed cheddar soup (yeah it sounds gross)
1 tsp salt
1.5 cups skim milk
3/4 tsp dry mustard
1/2 tsp black pepper
*Note, I did tweak the original recipe if you click on her link!

Cook noodles according to packaging & drain. While noodles are cooking, this is a good time to shred your cheese.

Place noodles in the bottom of your greased slow cooker. Add in rest of ingredients & mix thoroughly.  You'll notice I didn't melt the butter, I just sliced it up and mixed it in.

Let noodles cook for 2 hours on low. Stir occasionally.

Spoon & serve!

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