Southern-Style Crock Pot Macaroni & Cheese

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Recipe by South Your Mouth

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Southern-Style Crock Pot Macaroni & Cheese

12 ounces (2 heaping cups) uncooked elbow macaroni noodles

1 12-oz. can evaporated milk

1 1/2 cups milk

1/2 cup sour cream

2 eggs, beaten

1 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

4 tablespoons (1/2 stick) butter, melted

16 ounces cheddar cheese*, shredded and divided (about 4 cups)

Boil noodles in liberally salted water for 5 minutes then drain well. Do not cook noodles longer than 5 minutes.

While noodles are cooking, combine evaporated milk, milk, sour cream, eggs, salt, mustard, white pepper and cayenne pepper in a large bowl and mix well.

Add parboiled noodles, melted butter and 3/4 of the shredded cheese to the milk mixture and stir until thoroughly combined.

Spray the inside of a medium-large crock pot (approximately 4-qt size) with cooking spray then pour macaroni mixture into crock pot. Top with remaining cheese. Cover and cook on low for 3 hours or until set in the center and golden brown around the edges. 

*Mama bought extra sharp cheddar which I don’t know that I’d necessarily recommend for this. The sharper the cheddar, the less creamy it is. I have a feeling when I make this again with regular or mild cheddar things will be much creamier!