Ingredients
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8 ounces cooked elbow macaroni, cooked 2/3 time the directions call for
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4 tablespoons butter, cut into pieces
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2 1/2 cups grated sharp cheddar cheese
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3 eggs, beaten
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1/2 cup sour cream
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1 (10 3/4 ounce) can condensed cheddar cheese soup
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1/2 teaspoon salt
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1 cup whole milk
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1/2 teaspoon dry mustard
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1/2 teaspoon pepper
Instructions
- 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.
- Add cooked and drained macaroni and stir again.
- Set the slow cooker on low and cook for 3 hours, stirring occasionally.