This is one of Paula Deen’s recipes on the Food Network site. This was posted as one of the most popular recipes for weeks. It’s really easy, really tasty and it makes a TON of food. I’m a big fan of hot dogs and mac ‘n cheese so I recommend throwing in some cut up hot dogs at the end.
2 cups uncooked elbow macaroni
4 tablespoons (1/2 stuck) butter, cut into pieces
3 cups grated sharp Cheddar cheese (I increased this a little from original recipe)
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
– Boil the macaroni in a 2 quart saucepan in plenty of water until barely tender, drain.
– In a medium saucepan, mix butter and cheese and stir until 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.
– Add drained macaroni and stir again.
– Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Linda’s Notes:
– I increased the cheese a little on this recipe because that was the only thing I found to be lacking
– I added a little onion powder to this, but I think cooking a little onions in the butter before adding the cheese would be a good addition
– I recommend not cooking this any more than 3 hours and maybe even doing a little less, othewise it will get very dry.
Delusions of Chefery 
OH my, you are brave, increasing the cheese specified by Paula Deen! Your blog’s looking great, happy cooking!
Linda, thanks for stopping by my blog. I am excited about this recipe since I am leaving town for a few days and this looks like something I can plan for my picky eater to have while I am gone. I will be checking back and I will link to you from my site as a fellow Hampton Roads Blogger!
Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!