Mac'n Cheese

This recipe is a modified version from Paula Dean.

Ingredients

2 boxes macaroni shells (12 oz boxes)

4-5 strips of bacon, cut in small bits

1 cube butter

3 1/2 cups sharp Cheddar cheese, grated

1 1/2 cups gruyere cheese, grated

3 eggs, beaten

1 1/2 cup sour cream

2 cans condensed Cheddar cheese soup

1/2 teaspoon salt

2 cups milk

1 teaspoon dry mustard powder

1 teaspoon black pepper

Directions

Boil the macaroni according to package directions but only for about 7 minutes. Rinse in cold water, drain and set aside. Cook bacon bits in a small pan until bacon is browned. Pour bacon and the bacon grease into the crock pot.

In a medium saucepan on medium low heat, melt butter. Add cheese and stir until cheese melts. In the crock pot, combine cheese/butter mixture with the bacon, add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir until well combined. Then add drained macaroni and stir again. Your mixture may be a little clumpy with cheese, but the clumps of cheese will melt as it cooks. Set the crock pot on low and cook for approximately 2-3 hours, stirring occasionally.