Cheese and pasta! Is there anything more comforting than warm macaroni and cheese? This delicious recipe for macaroni and cheese can either be baked in the oven, or slowly cooked in your Crock-Pot.
I stumbled upon this macaroni and cheese recipe from Paula Deen’s Celebrates! Cookbook. Like most southern staples, Paula turns this classic dish into a gourmet delight!
I love to prepare macaroni and cheese for cookouts, barbecues, and it also pairs nicely with our Easter honey baked ham. I’ll even sometimes prepare it as an entrée because who doesn’t love a big ole helping of gooey macaroni and cheese!
Be sure to also check out my recipe for Whiskey-Glazed Carrots!
When hosting a barbecue or gathering, I like to prepare the macaroni and cheese ahead of time and keep it refrigerated unbaked until it’s time to pop it in the oven. This tip saves me so much time and allows me to have more time to spend with family and friends. I usually prepare the macaroni and cheese a day or two ahead of time and let it come to room temperature right before it’s time to bake.
Let’s get to cookin’! Here’s what you’ll need…
Ingredients:
- 2 cups uncooked elbow macaroni
- 2 ½ cups (about 10 oz.) sharp cheddar cheese, shredded and divided
- ½ stick of butter, sliced
- 10.75 oz. can condensed cheddar cheese soup
- 3 eggs, beaten
- ½ cup sour cream
- 1 cup milk
- ½ tsp. dry mustard
- ½ tsp. salt
- ½ tsp. pepper
Instructions:
1. Preheat oven to 350 degrees F. Spray an 8×11 baking dish with non-stick cooking spray.
2. Boil the macaroni in a 4-quart pot (filled with water about half full) until tender, about 7 minutes. Drain.
3. Return the drained macaroni to the pot and add 2 cups of shredded cheddar cheese. Stir until the cheese melts while the macaroni is still hot.
4. Add the butter, soup, eggs, sour cream, milk, dry mustard, salt, and pepper. Stir until well combined.
Cooking Tip: Use a cheese slicer to slice your butter into sliced pieces.
5. Pour the macaroni mixture into the prepared baking dish. Smooth the top and add the remaining ½ cup of shredded cheddar cheese on top.
6. Bake in the preheated oven for 40 minutes, until browned and bubbly. Enjoy!
Alternative Cooking Method:
Pour the macaroni mixture and remaining 1/2 cup of shredded cheddar cheese into a slow cooker and cook on low setting for 3 hours, stirring occasionally.
A Dash of Mel
Macaroni and Cheese
This delicious recipe for macaroni and cheese can either be baked in the oven, or slowly cooked in your Crock-Pot. It can also be prepared in advance a day or two ahead of time and let it come to room temperature right before it’s time to bake. Recipe adapted from pauladeen.com.
- 8×11 baking dish
- 4-quart pot
- 2 cups uncooked elbow macaroni
- 2 ½ cups (about 10 oz.) sharp cheddar cheese (shredded and divided)
- ½ stick butter (sliced)
- 10.75 oz. can condensed cheddar cheese soup
- 3 eggs (beaten)
- ½ cup sour cream
- 1 cup milk
- ½ tsp. dry mustard
- ½ tsp. salt
- ½ tsp. pepper
Preheat oven to 350 degrees F. Spray an 8×11 baking dish with non-stick cooking spray.
Boil the macaroni in a 4-quart pot (filled with water about half full) until tender, about 7 minutes. Drain.
Return the drained macaroni to the pot and add 2 cups of shredded cheddar cheese. Stir until the cheese melts while the macaroni is still hot.
Add the butter, soup, eggs, sour cream, milk, dry mustard, salt, and pepper. Stir until well combined.
Pour the macaroni mixture into the prepared baking dish. Smooth the top and add the remaining ½ cup of shredded cheddar cheese on top.
Bake in the preheated oven for 40 minutes, until browned and bubbly. Enjoy!
Alternative Cooking Method:
Pour the macaroni mixture and remaining 1/2 cup of shredded cheddar cheese into a slow cooker and cook on low setting for 3 hours, stirring occasionally.
