Ingredients
2 cups uncoooked elbow macaroni
4 tbls ( 1/2 stick butter, cut into pieces
2 1/2 cups shredded 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(I use 2%)
1/2 tsp dry mustard
1/2 tsp black pepper
Preparation
Boil the macaroni in a 2 quart saucepan in plenty of water and cook until tender about 7 mins. 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 cmacaroni and stir again. Set the clow cooker on low setting and cook for 3 hours, stirring occasionally. NOTE: I found that I didn’t need to cook mine any longer than an hour just make sure it doesn’t cook too much and becomes dry….
