Creamy Macaroni and Cheese 3 Hr Recipe and a 30 minute Recipe

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Creamy Macaroni and Cheese 3hr recipe & 30 min Recipe
Tuesday, December 29, 2009 at 8:02pm

Original from Paula Deen on Food Network (http://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe/index.html) Cooking time 3 hours. Full credit is given to Food Network and Paula Deen for this Recipe and the inspiration for the recipes below.

Paula Deen's Creamy Macaroni and Cheese- 3 Hour Time

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
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

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the 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. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.


My Modified Version: Matt went nuts for this on Christmas Day!

Creamy Dreamy Cheesey Macaroni and Cheese: 30 Min Baking Time

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
3 cups (about 10 ounces) grated sharp Cheddar, Coldy, & Jack cheeses - 1/2 cup seperated (topping)
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

Directions

~Heat oven to 350F.

~Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. Place in oven safe casserole, set aside.

~In a mixer, beat the eggs,then add sour cream, soup, salt, milk, mustard and pepper and mix well. Pour over macaroni, stir.

~In a medium saucepan, melt butter then add 2 1/2 cups of cheese. Stir until the cheese melts.

~Add cheese and butter mixture to macaroni mixture, combine well. Top with 1/2 cup cheese.

~Bake for 30 minutes or until bubbling.


My Over-The-Top-Cheese-Addiction version:

Made this tonight for Matt... Still waiting for his official comments but I will say half the pan is gone with just him and Matthias eating

~Use 11 different kinds of cheese from the pre-shredded Kraft bags: Five Cheese Italian, Swiss, Colby Jack, Cheddar, and Mexican Cheese (without the taco seasoning).

~Increase to 4 cups of cheese, and 5 tablespoons butter. Reserve 1 cup cheese for topping.

~To prevent burning in the bottom of the sauce pan since all these cheeses have different melting tempuratures add a splash of milk to the mixture.

~If the cheese absorbs all the milk before all cheeses have melted add a little more milk...just a splash.

Combine as above and bake until bubbling... 30-40 minutes.

The cooking times in my variations are for high altitude.