Patty Kuchenski Recipe Collection
Creamy Macaroni and Cheese (Easter, 2008)

2 cups elbow macaroni (measure as uncooked) - note an 8oz box is not quite 2c
1/2 cube butter, cut into pieces
2 1/2 cups sharp cheddar cheese, hand-grated
3 eggs beaten
1/2 cup sour cream
1 can Cheddar Cheese soup (condensed- 10 3/4 oz)
1 cup milk (recipe says whole milk)
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp black pepper

Boil the macaroni in 2-qu saucepan until tender, about 7 mins. Drain.
In med. saucepan, mix butter and cheese. Stir until cheese melts.
In slow cooker, combine butter/cheese mixture + eggs-sour cream-soup-milk-mustard-salt-pepper. Stir well.
Add drained macaroni and stir again.
Set the slow cooker on low, cook for 3 hours, stirring occasionally.
This will be less creamy if it cooks for 3 1/2 hours.

12 servings.

This recipe is from Paula Deen, episode PAO912 rated easy with prep time 5 min.
I made this for Easter, 2008 at our house and I think it was the favorite dish.
This was the first time I had made it.
It was nice to have it ready at serving time.
We had a nice Easter with the little ones - Darla and Eve, Mikela and Dylan colored eggs that day and had an Easter egg hunt.
We also enjoyed being with mom, Adrienne, Mike, Curt, Janet, Matt,
Mary Ann, Susan, Rick, Shelly, and Justin.
The dogs enjoyed the party too: Sadie, DeLee, Xiexie, Gretchen, Riley, and Rocco. (Maybe Mitzi, Martina, and Lucy can come next time)
It was a fun day.

Recipe Contributed by Kuchenski