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Friday, July 15, 2011

Paula Dean’s Mac ‘n Cheese

Since I had this out to use tomorrow I thought I might as well use it as the recipe for the day. This is better than

any boxed mac that is for sure it is a recipe you make using your crock-pot, a true win-win!

Ingredients

  • 2 cups uncooked elbow macaroni (an 8oz box isn’t quite 2 cups)
  • 4 tablespoons butter
  • 2 ½ cups grated sharp Cheddar cheese
  • 3 eggs beaten
  • ½ cup Sour Cream ($0.35 off 1 Prairie Farms Sour Cream)
  • 1 (10 ¾ oz) can condensed Cheddar Cheese Soup
  • ½ teaspoon salt
  • 1 cup milk
  • ½ teaspoon dry mustard
  • ½ teaspoon black pepper

Directions

Boil the macaroni until tender, about 7 minutes

Drain

In a medium saucepan, mix butter and cheese

Stir until cheese melts

In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt , milk, mustard and pepper.

Stir well

Add drained macaroni

Mix well again

Cook on low for 2 1/2 hours stirring occasionally

After 2 1/2 hours, sprinkle some additional cheddar cheese over the top and replace cover and cook an additional 30 minutes

Serves 6

Total average cost of the dish, based on using coupons and buying on sale: $4.50


2 comments:

  1. My husband does not like sour cream. Can I sub cream cheese or something else? What do you think?

    ReplyDelete
  2. He will not taste the sour cream. When you use sour cream in a recipe like this it is just like using milk or heavy cream. If you are going to substitute I would use heavy cream, put it in a sauce pan stirring constantly until it is thick.

    ReplyDelete