If you have leftover bacon on hand or have time to fry some, chop it up and add it in. Chopped chicken would also be very tasty in this mac and cheese. I divided the finished product into freezer containers for future lunches. I did, find, however, that the reheated mac and cheese was slightly lumpy, which was a bit odd. Any tips? 12 side dish servings or about 6 meal servings.
Ingredients
2 cups uncooked elbow macaroni
4 tbsp (1/2 stick) butter, cut into pieces
2 1/2 cups grated cheddar cheese
3 eggs beaten
1/2 cup cream cheese, cut into pieces
1 can condensed cheddar cheese soup
dash of salt
1 cup milk (I used 1/2 cup almond milk and 1/2 cup cream)
1/2 tsp dry mustard
1/2 tsp black pepper
2 tbsp Franks Red Hot Sauce
Directions
In a medium saucepan, boil macaroni in salted water, about 8 minutes; drain in a colander and set aside.
In the same saucepan, mix butter, cheddar and cream cheese until all are melted.
In Crock-pot, add cheese/butter mixture, eggs, soup, milk, mustard, pepper and Franks; stir well.
Add drained macaroni and stir well until all ingredients are combined. On low, cook for 3 hours in the Crock-pot, stirring occasionally.
*Credit to: http://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe/index.html
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