Macaroni and Cheese

By commercecook

This recipe is a take on Paula Deen's recipe for macaroni and cheese.

Ingredients

• 2 1/2 cups uncooked elbow macaroni
• 4 tablespoons butter, cut into pieces
• 2 1/2 cups (12 ounces) grated sharp Cheddar cheese (Use the brick cheese because the already grated cheese contains flour and will make the mac and cheese "curdy")
• 1/2 cup sour cream
• 1 (10 ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard

Preparation

Step 1

Boil macaroni in a 2 quart saucepan in plenty of water until tender, about 4 minutes. Drain. In a bowl, mix butter, cheese, sour cream, soup, salt, milk and dry mustard and stir well. Put drained macaroni in a slow cooker and pour mixture over macaroni. Stir well. Set the slow cooker on low and cook for 3 hours, stirring occasionally.

(Last time, I added half medium cheddar and half Colby-Jack cheese. Also, I added about 2 ounces of Velveeta. We liked it better.)