This dish was inspired by one of Paula Deen’s recipes, except I added cauliflower and ham, which makes it a complete meal with all the food groups. I like to pretend that this makes it healthier. :-)
½ stick of butter (4 Tbsp)
2 cups of sharp Cheddar cheese
2 eggs, beaten
½ cup sour cream
1 can condensed Cheddar cheese soup
1 cup milk
1 tsp Dijon mustard
½ tsp salt
½ tsp freshly cracked black pepper
1 small head of cauliflower
8 oz of thick ham
Boil pasta for about 6 minutes, until al dente. Drain and set aside. In a medium sauce pan over med-high heat, combine butter and cheese until melted. Cut florets off cauliflower and into bite sized pieces.
In the crock pot, add cheese/butter mixture, eggs, sour cream, soup, milk, mustard, salt, pepper, cauliflower florets and drained pasta. Mix well. Cook for 2 hours on low, stirring occasionally, until cauliflower is almost tender.
In a small frying pan, brown ham on both sides. Transfer to cutting board and dice. Stir into crock pot mixture. Cook for an additional 30 minutes.