Creamy Macaroni and Cheese (Paula Deen)

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese (or extra sharp)
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions
Boil the macaroni in a 2 quart saucepan in plenty of water just until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, mile, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Cheesy Crock Pot Chicken

Ingredients

• 4 pieces Boneless, Skinless Chicken Breast Halves (i use frozen ones)
• 1 teaspoon Garlic Powder
• 1 dash Salt And Pepper, to taste
• 1 can (10.75 Ounce) Can Condensed Cream Of Chicken Soup
• 1 can (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
• 1 can (10.75 Ounce) Can Condensed Cream Of Cheddar Cheese Soup
• 1 container (8 Oz.) Sour Cream*

Directions

Season chicken breasts according to taste with garlic powder, salt, and pepper. (Breasts can be either frozen or fresh). Place in the bottom of slow cooker. In a separate bowl, combine cream of chicken, cream of mushroom, and cream of cheddar cheese soup. Pour over chicken in the crock pot. Cook on low for 6 hours. Add sour cream just before serving.

I recommend serving this dish over a bed of rice.

** I have made this a few times. I have served it with rice and mashed potatoes, both are good.