Ingredients:

• 1 lb. dry macaroni or cellentani pasta
• 8 tablespoons butter, unsalted and cut into pieces
• 1 small-medium onion, diced
• 16 oz. shredded sharp cheddar cheese
• 1/4 cup grated parmesan cheese
• 1 cup sour cream
• 1 condensed cheddar cheese soup
• 1 cup condensed cream of potato soup
• 1/4 cup Louisiana Hot Sauce
• 1 red bell pepper, diced
• 4 eggs, beaten
• 3-4 springs fresh thyme
• 1/2 teaspoons salt
• 2 cups whole milk
• 1 teaspoon Saint Lucifer Habanero Table Spice #11
• 1 teaspoon dry mustard
• 1 teaspoon black pepper

Directions:

• 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 saute the onions on medium heat until they 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 crock pot, 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.