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.
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.