View Full Version : Crock pot mac & cheese

13-09-2008, 02:20 AM
I have learned something new today. I never knew you could make mac & cheese in the crock pot. A friend of mine swears by this recipe. I Love Paula Deen. She uses butter mmmmmm :p Always trust a pudgy southern woman!

This is a Paula Deen Recipe.

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

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.

13-09-2008, 02:27 AM
4 tablespoons (1/2 stuck) butter, cut into pieces

Now, exactly *how* does a "stuck" convert in American measurements? :wink:

Goodness that sounds yummy.

13-09-2008, 02:30 AM
:oops: that should be a stick

13-09-2008, 02:47 AM
Wow..that does sound good!!

13-09-2008, 03:22 AM
Ummmm...it sounds mushy. :sorry: I can't imagine the condition of the macaroni after being in a crock pot for three hours? :unsure:

I have a confession to make. I'm not a Paula fan. :( :sorry:

13-09-2008, 03:26 AM
You don't like Paula? Her food is by no means healthy but it is good.

13-09-2008, 03:43 AM
No. :sorry: Her food is way too sweet for me. :sorry: I've tried a few of her recipes and I just don't care for them.

I like more of a southern cooking than her's, if that makes any sense? Collard, ham hocks, corn bread (no sugar thank you!) fried okra, that sort of stuff. :(

I don't know why, but I feel really bad for not liking her! :o She just doesn't do me, I guess. :sigh;

13-09-2008, 10:49 AM
All I can see in your post right now Tink is fried okra...and this is what it sounds like in my brain right now...


And it's only 6:45 in the morning. :rolleyes:

13-09-2008, 10:51 AM
Oh, wouldn't that be divine! :yes: Fried okra for breakfast. :yes: I haven't had it in years to be honest, but boy I sure do love the stuff. :yes:

(Fried okra, collard with ham... fried chicken...:D :D ). Better not go there! :eek:

13-09-2008, 10:54 AM
I haven't had it in forever either...and quite honestly wouldn't know the first thing about making it...(which is probably a good thing; self preservation in a sense :yes: ) My grandmother could fry a chicken that would make you cry...and her okra.... *sigh* My goodness I'd forgotten how much I love her cooking.

13-09-2008, 10:59 AM
And let's not forget hot biscuits with the crisp exterior and cloud soft interiors. :sigh;

You know? This is just torture! :(

13-09-2008, 11:01 AM
Oh my. I used to help my grandmother rooooooooooooooooooooooooll 'em out and then we'd use her plastic tupperware cup to cut them.....I was always a MESS when we were done..and my grandfather would just laaaaaaaaaaaaugh at me :D

Torture INDEED!!! Guess though, it's better to TALK about it then EAT it!!!!

13-09-2008, 11:04 AM
Yes, I guess it is!

My grandmother (and my dear friend Lareeta, a true southern woman in her own right) made biscuits like this.

Using one of those big old crank sifters, they'd sift flower into the bowl (Martha White Self Rising, of course!) make a well in the dry ingredients add a handful of fat (usually Crisco for Lareeta, but sometimes my grandmother would use other fat) mix by hand and then break off bits and shape the biscuits. They didn't roll them out.

I do it either way. If I want them for company, or other presentation I do the roll and cut, but if it's for family I do the free hand shape and put them (touching) in a glass pie plate). :yes:

Is it time to talk about smooth, rich, savory gravy yet? :D

13-09-2008, 11:09 AM
ABSOLUTELY!!! What are biscuits without gravy?!?!?! LOL.

The first time I brought Jon "home" to meet my family, my mom made breakfast...the works...the gravy started going 'round the table and Jon leaned over and whispered in my ear "What am I supposed to put that 'sauce' on?" My dad heard him. I still don't think he's lived it down.

I remember...when my grandmother was in a hurry (read: I wasn't in the kitchen :) ) she would sometimes make what she called "drop biscuits" which sounds very much like the ones you describe...years later and I'm pretty sure she made the roll and cut type simply to spend a bit of time with me ;)

13-09-2008, 11:10 AM
Oooh meant to say...my grandmother would always make her gravy with the "drippings" from the bacon she had just fried....

*sigh* I'm pretty sure my arteries are clogging just talking about this :D

13-09-2008, 11:12 AM
They are sort of drop like. You break off a bit of the dough (keeping all bits the same size) and with a little flour in your hand, knead the dough about three to four times to shape and smooth it, pat into a circle and lay it in the pie plate.

Poor Jon! :lol: I don't mean to laugh (as I truly am a northerner, not a southerner) but that is really funny! :D

The first time I saw a woman mix scrambled eggs in her bowl of white stuff, I asked why in the world anyone would want to mix eggs with cream of wheat! :eek: It was of course, grits.

Mmmmmmm, cheesey grits and shrimp with just a touch of bacon, eh? :D (The only grits I like, and don't cringe-they have to be the little packets of the quick grits. I don't like "real" grits). :lol:

13-09-2008, 11:13 AM
LOLOL! Oh yes! :yes: My arteries are clogging and I am putting on weight with just the conversation alone! :D

Banana pudding anyone? :D

13-09-2008, 11:20 AM
PSSSSSSSSSSST...I'm an intstant grits sort, too....and they HAVE to be HOT...I canNOT stand cold or tepid grits BLECH.

Jon lived through it...and about eight biscuits later he said, "WOW. You people know how to eat."

Pass the pudding...and I'll have some more coffee too :D

13-09-2008, 11:22 AM

Now, let's talk about something I consider very northern and my single favorite pie of all time. :D

RHUBARB pie with that coffee, Miss Becca? :D :D

13-09-2008, 11:26 AM
OOOOOOOOOOOOOOOOOOOH HEAVEN...I'll take two slices. The "rhubarbery" the better. My appetite knows no geographical boundaries.

13-09-2008, 11:29 AM
Same here. And don't be putting any piggin' strawberries in that rhubarb! It needs to be good and tart, eh? :D

Yep, regional cooking of this country is amazing. Low country boil, anyone? Crawfish boil? Maryland Crab feast? New England Clambake on the shore? You name it and I'll probably find a way to love it. :yes:

Errrmmmm, we've seriously derailed Johnie's thread. :sorry:

13-09-2008, 11:32 AM
Strawberry? SACRILEGE! I wanna pucker up when I take a bite!

Oh my....now I want a nice hearty clambake...

Do you know that in all my years...I've never been to the one at Disney. Do you know, is it very good?

13-09-2008, 11:42 AM
It's not a clambake. The health department wouldn't allow them to do a true one, so they have done the best they can.

I am talking about Cape May at the Beach Club, of course.

They have a lovley buffet there for all that. The clams are steamed (and not steamers, or soft shell clams, so not really authentic, but nice enough). The mussels are steamed as well, with an olive oil based seasoning. There are shrimp; boiled. Sometimes hot, sometimes cold. Another fish (usually salmon :( ).

Corn bread, clam chowder (surprisingly good) another soup, or Walt's favorite chili, steamed red potatoes, little corn on the cob (cut small) other breads.

Ribs, a really nice roasted chicken, sausage and peppers (although it's not the real sausage of the northeast) pasta dish, vegetable dishes, mashed potato, roast beef, and a childrens corner. There are some other selections on this side too.

There is the cold side (the buffet is in four sides with the steam tables in the center) with salad makings, other cold salads, cottage cheese, fruit, ect.

Desserts are at a separate table. The flan is unbelievably good.

So, all that to say, although it's not a New England Clambake as the sign proclaims, it's still a great place to dine if you want to enjoy all the clams and mussels you can hold.

I have a story. :D

Last time we were there we had two relatives as our guest (and Seth of course, :D ). The two relatives were men, and one is a USN Seabee and the other served on board ship in the Navy. Needless to say, they got into a friendly competition to see who was going to eat the most clams. :eek:

We haven't been back yet! :sorry:

13-09-2008, 11:46 AM
LOL!!! OMG!!! How *long* were you there?!?!?!

Hmmmmmmmmm, probably too late...but maybe I'll see if I can swap out that odd San Angel Inn ADR I made for Cape May on our first night...

Thanks for the information! It sounds yummy :D


13-09-2008, 11:50 AM
We've always (but for once when the Executive Chef wasn't on, and the steam tables weren't working properly) had a very nice time there. We like to take the "family" groups there as there is such a wide variety of choices.

At holidays they add to the selection; roast turkey, gravy, etc. :yes: We went there for Thanksgiving one year and had a great time!

Well, I don't honestly remember how long we were there, but let me tell you those "boys" can eat when they decide to. They are both quite slim (military bearing and all that) so it was pretty amazing to see how they could just keep eating. LOL.

Trust me though. They were both priiiiiiiittttttty much opposed to eating much of anything the next day.

Little did they know that I had special ordered clams for another dinner at home! :lol: They were gracious enough to eat them and pretend to enjoy them, but the general gusto was missing. :lol:

You may want to check the price of the buffet. Last I heard it has risen to about $38 per person, and that is pretty steep I think.

13-09-2008, 11:57 AM
You had ordered clams for another meal!?!? OMG!! Even funnier!!! Bless their hearts, glad they were good sports about it :D

I will definitely call this morning and see about getting an ADR (it'll just be the four of us the first night, we arrive a day earlier than everyone else; so maybe I'll get lucky :fingers: )

$38 is a bit steep, but remember...this trip we're doing the bounceback, so we're on the dining plan :D

It'll be a good way to introduce the kiddos to some more seafood choices, they've really come to enjoy shrimp and assorted fish...so maybe they'll find something else they enjoy :D

13-09-2008, 12:00 PM
Ah, yes. Well then, no problem eh?

Remember, it's not a seafood buffet, rather clams, mussels, shrimp and one fish choice. :yes: I stress that because other folks who have gone there come away disappointed sometimes when they don't understand that it's not a seafood buffet. :yes:

You'll pay extra for your drinks if I remember correctly, but they have a full bar selection available from Martha's Vineyard.

We like to go a bit early and relax with a pre-dinner cocktail at Martha's before we go into dinner. :yes: :D

13-09-2008, 12:04 PM
Thanks for the reminder, Tink...I'm sure the kids will find something to fill up on (cornbread comes to mind w/ the boy :D he's a carbo like his mom :wink: )

A nice pre=dinner drink sounds perfect...

Off to sort out if it's still to early to call Disney Dining...

13-09-2008, 12:23 PM

We will be dining at Cape May at 5:55 :) Excellent!

13-09-2008, 12:44 PM
Great! I so hope you enjoy it! :yes:

13-09-2008, 12:50 PM
Just woke Jon up to read him the menu, he said, "Are we there yet?"

13-09-2008, 01:06 PM

13-09-2008, 01:38 PM
I just want to say that TRUE cornbread is NEVER sweet. That stuff that is sweet is CAKE. Ok...got that off my chest :lol:

Oh lord there is nothing better than fluffy biscuits with gravy.mmmmmmmm

13-09-2008, 02:13 PM
I am so with you Johnie!! :yes: Sweet cornbread is just nasty. There are loads of folks who like it that way though. :yes:

13-09-2008, 02:22 PM
Now up here, we serve a heavy, wet corn bread. It's way to dense to call pudding. Some might refer to it as corn pone. We usually have it with fish. Its cut into squares, sometimes served warm, sometimes cold. It's great either way.. When I make it and there are left overs, we'll eat it for breakfast. It is some wicked good stuff!!

13-09-2008, 02:53 PM
That sounds like spoon bread.

13-09-2008, 02:56 PM
It is sort of like it Johnie, yet different in a northern sort of way. :lol: Got that, did ya'? :lol:

13-09-2008, 02:56 PM
That sounds like spoon bread.

Could be...I'll have to look up a recipe for it to tell...

13-09-2008, 03:38 PM
:lol: clear as mud Tink. Sounds good though.

My grandma makes the best corn bread in her cast iron skillet in the stove. YUMMMM

13-09-2008, 04:56 PM
Anne...I hope Cape May is better for you than when we were there two weeks ago.:( Hopefully they were just having a bad night. But it was our most disappointing dinner all week. (see my trip report)

We'd been there on our previous visit (2006) and really loved it, so I hope you will have a good evening.

13-09-2008, 05:28 PM
I will definitely read your report, Michelle...thanks for the heads up :D

Maybe we'll have a couple of extra drinks at Martha's Vineyard and then we won't mind as much :wink: KIDDING!