Amount: Serves 6-12.
Time: 2 1/2 - 3 hours
Source: adapted from Paula Deen's recipe on food.com
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk, divided
- 2 1/2 cups sharp cheddar, grated
- 4 oz Velveeta, cubed
- 1/2 cup sour cream
- 1 (10 oz) can condensed cheddar cheese soup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch garlic powder
- 1/2 teaspoon dry mustard
Boil the macaroni noodles in a large pot for 7 minutes. Drain and set aside.
In a medium sauce pan over medium-low heat, mix butter and flour until a paste forms. Turn the heat up to medium-high heat, and whisk in 1 cup of milk until thickened. Stir in the sharp cheddar and Velveeta until cheese melts.
In a slow cooker, add sour cream, soup, salt, pepper, garlic powder, dry mustard, and the remaining 1 cup of milk stirring until combined. Stir in the melted cheese. Then add the drained macaroni and stir again.
Cook on low for 2 hours.