As promised here, below is the recipe for the mac & cheese I made in the crock pot during Snowmageddon/Snowpocalypse 2010! Thanks, Paula Deen!
What you’ll need …
2 cups uncooked elbow macaroni (just over 8 oz)
4 Tbsp. butter, cut into pieces
2 1/2 c. shredded sharp cheddar cheese (I did half with four cheese blend shredded cheese.)
3 eggs, beaten
1/2 c. sour cream (I ended up using more like 3/4 c.)
1 (10 3/4-oz) can condensed cheddar cheese soup
1/2 tsp. salt
1 c. whole milk (I never use whole milk, but I splurged on this recipe – worth it!)
1/2 tsp. dry mustard
1/2 tsp. black pepper
What you’ll do …
Cook macaroni until al dente. Drain. In the meantime, combine butter and cheese in a medium saucepan over medium heat, stirring until the cheese melts. In the crock pot, combine melted cheese/butter mixture, beaten eggs, sour cream, soup, salt, milk, dry mustard, and pepper. Stir well; add in drained macaroni and stir again. Cover and cook on low for 3+ hours, stirring occasionally.
Note: I did this in a 1.5 qt. crock pot, which was filled to the top. Seemed to me to be the perfect size, but if you like a little breathing room in there, you might want to go with something bigger.