Original source: https://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe-1947457


  • 4 cups uncooked elbow macaroni
  • 8 tbsp (one stick) unsalted butter
  • 5 cups grated sharp cheddar cheese
  • 1 cup sour cream
  • 2 (10 3/4 ounce) cans Campbell’s cheddar cheese soup (or equivalent brand).
  • 1 tsp salt
  • 2 cup milk
  • 1 tsp dry mustard
  • 1 tsp black pepper


  1. Boil the macaroni in water for six minutes. You definitely want it to be on the firm side. Drain.
  2. In crock pot, combine sour cream, cheddar soup, salt, milk, mustard and pepper, mix. Add cheese, butter, and the drained macaroni and stir again.
  3. At this point it can be refrigerated until 3 hours before it should be served.
  4. Cook on low for 2 hours, stirring occasionally.