I saw Paula Deen make this recipe on her Food Network program. I was looking for a really creamy macaroni and cheese recipe, and this is it! I changed it a bit by omitting the eggs (the original recipe calls for three) and boiling the macaroni for six minutes instead of seven, so it doesn't get mushy while cooking in the Crockpot. I also shortened the cooking time from three to two and a half hours. Perfection!
Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.
We've taken everything you love about a fully loaded baked potato and made it over into a silky soup that fits your healthy eating plan. Eat it now, thank us later.
