Christina's Recipes -- Comfort food--Macaroni and Cheese 2 Ways

Dear Readers,

Good morning. I hope y'all see this--some yummy food here!

First, our favorite macaroni and cheese is my variation of Paula Deen's crockpot recipe. However, pictured, is her baked version--I turn to the baked version when I'm crunched for time. Have fun adding different cheeses to either one!

Side Dish…Paula Deen’s Macaroni and Cheese

Ingredients:

2 cups uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)

4 Tbsp. butter, ½ stick, cut into pieces

2 ½ cups (about 10 ounces) grated sharp Cheddar cheese

3 eggs, beaten

½ cup sour cream

1 (10 ¾ ounce) can condensed Cheddar cheese soup

½ teaspoon salt (or not, I omit salt unless necessary)

1 cup whole milk

½ teaspoon dry mustard

½ teaspoon black pepper

Extra touch: Italian bread crumbs

Directions:

1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender,

About 7 minutes. Drain.

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

3. In a slow cooker, combine cheese/butter

mixture and add the eggs, sour cream, soup, salt, milk, mustard, pepper,

and stir well. Then add drained macaroni and stir again.

4. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

5. Toward the end, sprinkle the top with Italian bread crumbs, do not stir. Allow to form a crunchy crust.

6. Other options--add different cheeses to add more flavor.

   
   

   Paula Deen's Creamy Macaroni and Cheese (Baked Version)

   
   

 Ingredients:

2 cups uncooked elbow macaroni (or shells)

2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese, divided

3 eggs, beaten

1/2 cup sour cream

10.75 ounce can condensed cheddar cheese soup

4 tablespoons (1/2 stick) butter. cut into pieces

1/2 teaspoon salt

1 cup whole milk (I use lowfat)

1/2 teaspoon dry mustard

1/2 teaspoon pepper

Extra touch: grated parmesan

Directions:

1. Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with vegetable oil cooking spray.

2. Boil the macaroni in a 2-quart saucepan in plenty of water until tender, about 7 minutes.

   Drain.

3. Return the drained macaroni to the saucepan and add 2 cups of the cheese. Stir until the cheese melts while the macaroni is still hot. Add the eggs, sour cream, soup, butter, salt, milk, mustard, and pepper and stir well.

4. Pour the macaroni into the prepared dish. Smooth the top and sprinkle the remaining 1/2 cup cheese on top.

5. Bake for 40 minutes, until browned and bubbly.

   Serves 12.

   
   

   Note: The 2nd recipe came from Paula Deen Celebrates! Published by Simon & Schuster, 2006. The first recipe came from my sister who got it from Paula Deen but we can't figure out which cookbook!