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After making this I have to say the flavor is good, but once you cook the noodles for 6 minutes they where already at the point where you could eat them and then adding on another 2 hours in the crockpot give it that texture like a restaurant that made it in advance and have it sitting on a warmer forever until someone orders it. Besides the texture I’ve never made mac and cheese with eggs. I didn’t taste them but it seemed to help thicken the mixture up. This also sold me on the fact that I’m still not a can cheese kind of girl. I know it seems like I’m complaining about the end product it was good, but won’t be making it again, I’ll stick to my mac and cheese from scratch from Martha Stewart…sorry Paula!

Paula Deen’s Crockpot Mac and Cheese

(Adapted from Recipe Diaries)


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2 cups uncooked elbow macaroni

4 tablespoons butter

2½ cups grated sharp cheddar cheese

3 eggs

½ cup sour cream

1 (10¾ ounce) can condensed cheddar cheese soup

½ teaspoon salt

1 cup whole milk

½ teaspoon dry mustard

½ teaspoon black pepper


Boil the macaroni in water for six minutes. Drain.


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In a medium saucepan, mix butter and cheese. Stir until the cheese melts.


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In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper.


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Add the drained macaroni and stir again.


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Cook on low for 2½ hours, stirring occasionally.

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