Crock Pot Macaroni and Cheese

By jenlin

Ingredients

• 2 2 8-ounce 2 uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
• 4 4 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2 1/2 2 1/2 10 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 3 3 eggs, beaten
• 1/2 1/2 1/2 cup sour cream
• 10 3/4-ounce 10 3/4-ounce One 10 3/4-ounce can condensed Cheddar cheese soup
• 1/2 1/2 1/2 teaspoon salt
• 1 1 1 cup whole milk
• 1/2 1/2 1/2 teaspoon dry mustard
• 1/2 1/2 1/2 teaspoon black pepper

Details

Servings 12
Adapted from foodnetwork.com

Preparation

Step 1

Watch how to make this recipe.

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. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.