MAC AND CHEESE IN THE CROCK-POT ENJOY DAN:

         MACARONI AND CHEESE IN THE CROCK POT by CHEF DAN:

Serves 12

INGREDIENTS:

2 cups macaroni

1/4-cup butter cut into pieces

2-1/2-cups cheddar cheese

1 (12 Oz) can evaporated milk

1 cup milk

1/2-cup sour cream

3 eggs beaten

1 (10.3/4) can condensed Cheddar cheese soup

1/2-teaspoon dry mustard

1/2-teaspoon black pepper

1/2-teaspoon Smokey paprika

DIRECTIONS:

1.   Boil the macaroni in a 2 quart saucepan in plenty of salted water, for about 7-8 minutes.

2.   Drain and set aside.

3.   In medium saucepan, mix butter and cheese.

4.   Stir until the cheese melts.

5.   In a slow cook coated with Pam, combine cheese/butter mixture and stir to combine.

6.   Add evaporated milk, milk, sour cream, eggs, soup, dry mustard, pepper, paprika and season with pinch of salt.

7.   Add the drained cooked macaroni

8.   Cover and cook on low for 3 hours and 15 minutes.

9.   Turn off slow cooker, stir the mixture and serve hot.

ENJOY DAN:                           HALLELUJAH!!