Crock Pot Macaroni and Cheese

Really cheesy and a comfort food!

Ingredients:

• 2 cups uncooked elbow macaroni (an 8-oz. box isn't quite 2 cups)
• 4 Tbsp. (1/2 stick) butter, cut into pieces
Advertisement


• 2 1/2 cups (about 10 oz.) grated sharp cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 1 (10 3/4 oz.) can condensed cheddar cheese soup
• 1/2 tsp. salt
• 1 cup whole milk
• 1/2 tsp. dry mustard
• 1/2 tsp. black pepper

Directions:

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard, and pepper and stir well. Add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

This recipe is great doubled!

By Robyn Fed from Hampton, TN