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Slow Cooker Mac & Cheese

Recipe courtesy of: 

Paula Deen - Food Network

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Bass Pale Ale

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Magic Hat #9

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Saugatuck Oval Beach Blonde Ale

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Serving Size: 

8

Ingredients: 
  • 1 lb macaroni
  • 4 tablespoons butter
  • 2 1/2 cups shredded cheddar cheese (we use combination of freshly shredded medium cheddar and extra sharp cheddar)
  • 10 1/2 ounces cheddar cheese soup, undiluted
  • 12 ounces evaporated milk
  • 1/4 cup sour cream
  • 2 eggs, beaten (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon mustard powder (optional)
Directions: 
  1. Cook macaroni 4-6 minutes, keeping macaroni very al dente. Drain. Toss hot pasta with butter.
  2. In a greased crock pot, add cheese, soup, milk, sour cream, eggs, salt, pepper and mustard powder. Mix to combine.
  3. Add pasta to crock pot. Stir to combine well. 4 Cook on low 2 1/2 hours, stirring occasionally. (Be careful, if you cook 30 mins too long it will become grainy!).

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