Monday, January 18, 2010

Not Eggstrodanary

My neighbor made this mac and cheese for me awhile ago, and gave me the recipe (it was SO good!). I must've missed in the recipe sharing that she'd never put the eggs in it b/c she thought it was weird that it called for them. I found out why. What started out as a creamy dreamy sauce turned curdly and weird...like scrambled cheese eggs and mac. That said, the stuff tasted FANTASTIC. The only substitution I made was that I used skim milk. This is Paula Dean's recipe:

Creamy Macaroni and Cheese


Ingredients
  • 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.

1 comment:

  1. Just have to note that I made this again WITHOUT eggs and it was DELISH!!!

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