Creamy Macaroni and Cheese
By Shaylie
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Ingredients
- 5cups5 cups uncooked elbow macaroni
- 1cup1 cup (2 sticks) butter
- 20ounces20 ounces sharp cheddar cheese, grated (5 cups)
- 24ounces24 ounces Gruyere, grated (8 cups)
- 1pound1 pound Velveeta
- 4cups4 cups sour cream
- 2(10 3/4-ounce) can2 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1teaspoon1 teaspoon salt
- 2cup2 cup whole milk
- 1teaspoon1 teaspoon dry mustard
- 1teaspoon1 teaspoon black pepper
Details
Servings 12
Adapted from foodnetwork.com
Preparation
Step 1
Boil the macaroni in a 2 quart saucepan in plenty of water until slightly tender, about 5 minutes. Drain. Combine all ingredients in a slow cooker and stir well. If dry add more milk. Set the slow cooker on low setting and cook for
3 hours, stirring occasionally.
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