It is hard to live in a house with 5 kids and not have Macaroni and Cheese on a waaay to regular basis. I need to keep it exciting and different for Mr Wall Nut and myself. I love cooking in the slow cooker and I am on a mission to see how many different meals I can master. As usual, the first few times I made this it was pretty ho-hum, nothing special and just a little off. It is hard for me to find recipes that are big enough to feed our family and still have food left over for all the kids and Mr Wall Nut to have lunch the next day. I decided to go big with this one and try to see if I could make a dish big enough for 14-16 servings and I still have room left over in the crock pot to make this recipe even bigger!
Prep Time: 15 Minutes ♥ Total Time: 2 1/2 – 3 Hours ♥ Serves: 10-12
What You Put In It:
- 6 Cups of Elbow Macaroni (uncooked)
- 1 Stick of Butter
- 3 Cups of Milk
- 7 Eggs
- 1 Cup of Sour Cream
- 8 Cups of Cheddar Cheese
- 1 teaspoon Salt
What You Do With It:
- Boil the macaroni for 5-6 minutes. We are not cooking it all the way, but getting it started to cut down on cook time. Drain.
- Turn crock pot on high and add cheese and salt.
- Melt butter in the microwave and add to cheese in crock pot.
- Heat up milk in microwave. Approximately 5 minutes, keep an eye on it, once it starts to boil it will spill over quickly. Add to butter, salt and cheese in crock pot. Mix well. The hot milk will mostly melt the cheese.
- Whisk and add the eggs.
- Add sour cream and mix well.
- Add the cooked and drained elbow macaroni and mix well.
How you Cook It:
You can either cook it on high for another 45 minutes and then on low for 1 1/2 with a total time of 2 1/2 hours (includes 15 minute prep time) Or you can turn the slow cooker down to low and cook it for 2 3/4 hours, with a total time of 3 hours. If you are in a rush, I bet you could cook it on high for 2 hours and be done with it. You might want to add a bit more milk or sour cream so it doesn’t get dried out. I bet it would have lots of yummy crusty cheesy macaroni around the edge if you cooked it on high for longer, yum! Stir occasionally if you feel like it. Or not.
Enjoy!
I would love to hear what you think, even if you don’t like it or make any changes to it.
[...] prefer my own Crock Pot Mac and Cheese, or Deep Dish Mac and Cheese over boxed any day, but I never pass up a chance to stock up on [...]
This looks awesome. You can’t beat both crock pot and freezer cooking at the same time. Although with this crew we may just eat the whole thing in one meal.
Rose recently posted..Photo Journal Tuesday February 15- 2011
Thanks Rose! I have a feeling that in a few years when I end up with a crew of teenage boys, this will be a side dish, lol.
I’m trying this for sure…I know I already said that on Stumble, but I had to come to the blog for the recipe…so I thought I’d say it again! LOL Thanks for sharing!
Thanks Stacey!
Hi there! Thanks for trying to link up – LinkyTools, who hosts the links, has been having server issues so I think it must have been down when you stopped by. Feel free to come back and link up if you want! I love homemade mac & cheese – your version sounds delicious! I bet the sour cream makes it so nice and creamy.
Alissa
Thanks for letting me know Alissa!
looks good.
It is soooo good! Thanks
I’m sooooo trying this! I’ll have to halve for sure, just so the leftovers don’t kill us!
Let me know how you like it! You could always make the whole thing and then put half of it in the freezer! I love freezer cooking