"Growing up Southern is a privilege, really. It's more than where you're born - it's an idea, a state of mind that seems imparted at birth. It's more than loving fried chicken, sweet tea, high school football, country music, and acoustic guitars. It's being hospitable, being devoted to front porches, magnolias, the good Lord, and each other. We don't become Southern - we're born that way."


Creamy Mac and Cheese

Oddly enough, as much as I love to cook, I have never in my life made homemade macaroni and cheese.
My kids have always loved the good old Kraft in the box so much, it just seemed pointless to go to all that trouble.

But I offered to make mac & cheese for my great-niece, Hayleigh's first birthday party, and I decided I was going to finally make the homemade version.

But I didn't even have a recipe.
I wanted one that was delicious, of course, and not elaborate, and it had to be kid-friendly.
I looked in Hunter's mom's cookbooks, but didn't see anything.
I requested help from my friends via Facebook, but didn't get very far.

So I decided to ask Paula.
Paula Deen, that is.
I knew she would never steer me wrong.  And of course, I was right.  It was easy and turned out great.  And even better - it's a crock pot recipe!

So I decided to share this Creamy Macaroni and Cheese recipe with my friends.

1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1   (10 3/4-ounce) can condensed Cheddar cheese soup
3   eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
1/2 teaspoon 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 sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
For once, I didn't alter the recipe!
I did use my ever-present Nature's Seasons, and I also added a little shredded cheese over the top before I served it.
It was a big hit.  In fact, a little 6 year old boy went back for seconds and, discovering that it was almost gone, stated that it was "vewwy mean" of people to have already eaten almost all of it!
AND one more side note: today I decided to make another batch, because I had all of the ingredients that I needed.
Except once I was actually already in the process of making it, I realized I didn't have a second can of cheddar soup.  I decided to try it without it, instead of wasting the ingredients I did have.  I threw some Parmesan cheese in there to cheese it up, just a few tablespoons.

Guess what?  Just as good - if not BETTER.  =D
ETA: Shelbie says it's BETTER!

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