Crock Pot Mac&Chz

CrockPot Mac&Chz

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese
• 3 eggs (I omitted the eggs)
• 1/2 cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

1.  Boil the macaroni in water for six minutes. Drain. (you can skip this step and put the noodles in hard)
2.  In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3.  In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4.  Cook on low for 2 1/2 hours, stirring occasionally.

I always double this recipe!