However, I do admire Paula Deen the woman. The story of how she overcame a major downturn in her life—the death of her parents, divorce, and near homelessness with her two small sons—as well as battling agoraphobia (a panic disorder that made her afraid to leave her house) to start her first food business making bagged lunches delivered by her sons is inspiring. And now she is a food phenomenon.
One of the recipes that did catch my eye on her show was for a slow
cooker macaroni and cheese. It takes some preparation time, but the results are
delicious. In fact, I took it to a gathering of my sweetheart’s family and
everyone enjoyed it.
One note: the mac and cheese was very creamy for the first 2
hours of cooking, and then it became more coagulated in the final hour. If you
want the recipe creamy, I suggest shortening the cooking time.
Creamy Macaroni and Cheese
Recipe by Paula Deen
2 cups uncooked elbow macaroni
4 tablespoons butter, cut into pieces2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 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 the butter and
cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter
mixture and add the eggs, sour cream, soup, salt, milk, 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.
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