Saint Lucifer Crock Pot Mac and Cheese


  • 1 lb. of dry cellentani pasta

  • 8 tablespoons of butter, unsalted and cut into pieces

  • 1 small-medium onion, diced

  • 16 oz. of shredded sharp cheddar cheese

  • 1/4 cup of grated parmesan cheese

  • 1 cup sour cream

  • 1 can condensed cheddar cheese soup

  • 1 can condensed cream of potato soup

  • 1/4 cup of Louisiana hot sauce

  • 1 red bell pepper, diced

  • 4 eggs, beaten

  • 3-4 sprigs of fresh thyme

  • 1/2 teaspoon salt

  • 2 cups whole milk

  • 1 teaspoon Saint Lucifer Habanero Table Spice #11

  • 1 teaspoon dry mustard

  • 1 teaspoon black pepper


  • Boil the pasta in a 4 quart saucepan in plenty of water until tender, about 6-7 minutes. Drain. It can be al dente, better this way. Set aside.

  • In a medium saucepan, take 1/4 of the butter and sauté on medium heat until the onions are tender, about 3 minutes.

  • Add the rest of the butter and cheese and cook on low to medium heat, stir until the cheese melts and combines with the butter to a smooth consistency.

  • In the large crockpot, combine cheese/butter mixture and add the sour cream, soup, hot sauce, red peppers, eggs, thyme, salt, milk, Saint Lucifer Habanero Table Spice #11, mustard, and black pepper.

  • Add drained macaroni and stir again.

  • Cook for 3 hours on low setting, stirring occasionally.

  • If a little watery after the 3 hours, add 1 tablespoon of sifted flour, stir, and then reduce heat to warm.

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