What a glorious day it has been. Sometimes I think Fall is my favorite season, but now that we’re enjoying Spring…it really might be my favorite. Spring is so easy to be excited about. When it’s a beautiful day you can’t help but to be in a good mood! After winter everyone is excited to enjoy the warmer weather and this Easter weekend did not disappoint! We headed to Sanford for church, then Easter lunch. I brought what I thought was a new Macaroni and Cheese by Paula Deen, but turns out I made it for Ben’s 28th Birthday party and it’s one of his favorite. Ever since Julie, Johnny and the boys sent us the most amazing Mac & Cheese all the way from Seattle, (the perfect comfort food) I’ve been on a quest to replicate the recipe. The secret ingredient is Pepper Jack cheese.
After a few modifications I made something very close to Beecher’s Mac & Cheese. It cooks in the Crockpot and we timed it perfectly to be ready after church.
Creamy Macaroni & 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 cups (about 10 ounces) grated sharp Cheddar cheese
- 1 cup grated Pepper Jack 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
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 2 hours, stirring occasionally.