Paula Deen's slow-cooker recipe for Creamy Macaroni and Cheese takes about 10 minutes to prepare with three hours of cooking time. The recipe calls for common macaroni and cheese ingredients such as whole milk, butter, cheddar cheese and elbow macaroni.
Gather 2 cups of uncooked elbow macaroni and boil in a saucepan with plenty of water until the macaroni is tender. Drain the macaroni and set aside. Place a medium saucepan over medium heat and add 4 tablespoons of butter cut into pieces along with 10 ounces of grated sharp cheddar cheese. Stir the butter and cheese until melted and fully incorporated.
Add the butter and cheese mixture to a slow cooker along with 1/2 cup of sour cream, 1 can of condensed cheddar cheese soup, 1/2 teaspoon of salt, 1 cup of whole milk, 1/2 teaspoon of dry mustard powder and 1/2 teaspoon of pepper. Stir well until the ingredients are fully incorporated. Beat 3 eggs and add them to the cheese sauce, again stirring well until the mixture is fully incorporated. Add the drained macaroni pasta and stir until it is fully coated with the cheese sauce. Cook the mixture in the slow cooker on low for three hours, stirring occasionally to maintain consistency and ensure even cooking.