Dinner tonight was delicious!!

Tonight was all about comfort foods. Meatloaf, mac & cheese, and green beans sauteed with bacon & onions. Delicious!!! I used Paula Deen's Mac & Cheese recipe, and will certainly be making it again. It was super easy, and absolutely delicious. I doubled this recipe and the only thing I did different was use a 16oz box of corkscrew noodles instead of elbows, I didn't double the butter, and I used a combo of sharp cheddar and meunster cheese. Also, I didn't use the eggs. I have never put egss in my mac & cheese and the thought of it kind of grossed me out actually!


Paula Deen's Mac & Cheese

Ingredients

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.

Look at all that yummy cheese!