Crockpot Macaroni & Cheese
INGREDIENTS
  • 2 cup Uncooked Elbow Macaroni
  • 4 Tbsp Butter
  • 2 1/2 cup Sharp Cheddar Cheese, Grated
  • 1/2 cup Sour Cream
  • 10 can Condensed Cheddar Cheese Soup
  • 1/2 tsp Salt
  • 1 cup Whole Milk (1% Worked Fine)
  • 1/2 tsp Dry Mustard
  • 1/2 tsp Black Pepper
DIRECTIONS
  1. *Boil the macaroni in water for 5 minutes; drain (noodles won't be done, but that is so they don't get mushy in crockpot)
  2. *In medium saucepan, mix butter and cheese; stir until the cheese melts
  3. *In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard, and pepper; add the drained macaroni and stir again
  4. *Cook on low 2 to 2 1/2 hours, stirring occasionally
  5. Recipe Tips
  6. * Try adding 1/2 cup Pepper Jack Cheese