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Add a photoI LOVE my slow-cooker! When I got married, I had no clue just how much I would rely on it. I now tell all my engaged friends to register for a good slow cooker! This recipe involves two of my favorite things, mac and cheese and my slow-cooker. I can't put my finger on what makes mac and cheese so good, but nothing beats a bowl on a rainy day! This is a great spin on mac and cheese, and it comes from my tried and true cookbook, The Blue Willow Inn Bible of Southern Cooking!
Ingredients
- 1 16 ounce box of elbow macaroni
- 1 teaspoon of salt
- 1 teaspoon vegatable oil
- 1 8 ounce carton of sour cream
- 1/2 stick of butter
- 1 egg
- 2 8 ounce packages of shedded cheese
Directions
- Cook the macaroni acording to package directions with oil and salt.
- Remove from heat and drain
- Combine remaining ingredients and stir into macaroni
- Pour into slow-cooker and cook on high for 1 hour
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 8 servings | |
| Calories 324 | |
| Calories from Fat 112 | 35% |
| Total Fat 12.72g | 16% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 365mg | 15% |
| Potassium 176mg | 5% |
| Total Carbs 43.2g | 12% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.55g | 2% |
| Protein 8.73g | 14% |
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