Henry and I are hungry for macaroni and cheese tonight, so we're going to make an adapted version of Paula Deen's crock-pot macaroni found
here. Hope it turns out well!
Add one pound of meat, seasoned generously with Worcestershire sauce to noodles for an extra kick and a more filling result.
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3 cups Elbow macaroni (1 pound box should do)
1/2 stick butter
1 cup milk
1 pound sharp cheddar cheese
1 cup Parmesan cheese
1/2 cup sour cream
1/2 pound Velveeta cheese
1 clove garlic
2 eggs
Boil noodles with 1 crushed clove of garlic until soft. While noodles are cooking, brown meat in frying pan while seasoning generously with Worcestershire. Cook meat completely.
When noodles are done, strain them, then put them back in original pot over low heat. Add 1/2 pound of Velveeta cut into quarters. Cut 1/2 stick butter into pieces and stir them into the mixture. When Velveeta is completely melted, add all of meat and stir in.
When meat is mixed with Velveeta and noodles, pour noodles partially into casserole dish. Add some of the grated sharp cheddar and some of the grated Parmesan cheese to layer on top of noodles. Pour second layer of noodles and add more sharp cheddar and Parmesan. Pour the remainder of noodles into dish.
Beat eggs and milk together and pour generously over casserole dish. Then, cover top of dish with the rest of grated cheese.
Bake for 30 to 40 minutes on 350 heat.
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