It’s Crock Pot Sunday on Recipe Rants! Its become something that I do every Sunday. What a geek I am! Today’s recipe was found online for me by my wife, Michele. It is from one of her faves on Food Network, Paula Deen.
Ingredients
- 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
- 4 tablespoons (1/2 stuck) butter, cut into pieces
- 2 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
- 3 strips bacon
- 2 green onion shoots
[Rewind: Prime Rib]
Directions
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 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.
Add green onion and bacon pieces. This is my wife’s little add. It will be ready at 6 tonight. I am looking forward to it!
Enjoy!
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Robert Forto | Team Ineka | Alaska Dog Works | Mushing Radio | Dog Works Radio | Denver Dog Works
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Dr. Robert Forto is a musher training for his first Iditarod under the Team Ineka banner and the host of the popular radio shows, Mush! You Huskies and Dog Works Radio Shows
Fortos' Fort 
January 16, 2011
Recipe Rants