Creamy Macaroni & Cheese

By á-25168

Ingredients

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter - cut into pieces
• 2 1/2 cups grated sharp Cheddar cheese (about 10 oz.)
• 3 eggs - beaten
• 1/2 cup sour cream
• 1 (10 3/4 oz.) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Preparation

Step 1

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

In a medium saucepan, mix butter & cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture & add the eggs, sour cream, soup, salt, milk, mustard & pepper & stir well. Then add the macaroni & stir again.

Set the slow cooker on low setting & cook for 3 hours, stirring occasionally.