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elbow macaroni butter Cheddar cheese eggs sour cream Cheddar cheese salt milk dry mustard black pepper
Viewed: 46 - Published at: 5 years agoIngredients
- 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
Method
- Boil the macaroni in water for six minutes. Drain.
- In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
- 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.
- Cook on low for 2 1/2 hours, stirring occasionally.