Crock-Pot Mac and Cheese - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Crock-Pot Mac and Cheese

 

 

 

 

 

 

 

Ingredients

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter, cut into pieces
  • 2 1/2 cups, about 10 ounces, grated sharp cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 (10 3/4 ounce) cans condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper

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

In microwave safe bowl , mix butter and cheese. Microwave until the cheese melts (stir often).

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.

Cook for 3 hours, stirring occasionally.

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