So Monday's dinner was a delight--creamy, gooey, cheesy goodness. Perfect because I've been craving those kinds of foods--chocolate mousse, rice pudding, mashed potatoes, anything mushy.
We also had a productive playdate. Because, see, this particular friend and I are hoping to organize a Girl Scout troop--Daisies, that is--for our kindergarteners. Lots of forms and handouts and things to plan, like crafts and field trips. Right down my alley.
And I'm really looking forward to the year.
Almost as much as that mac and cheese!
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Creamy Macaroni and Cheese
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.
Paula Deen, Food Network
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