CROCKPOT MACARONI & CHEESE 2 cups uncooked elbow macaroni 4 tablespoonsbutter 2 1/2 cups grated sharp cheddar cheese 3 eggs (I omitted the eggs) 1/2 cupsour cream 1 (10 3/4 ounce) can condensed cheddar cheese soup 1/2 teaspoonsalt 1 cup whole milk 1/2 teaspoondry mustard 1/2 teaspoonblack pepper Directions: 1 Boil the macaroni in water for six minutes. Drain. 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. .
Posted on: Sat, 02 Aug 2014 15:59:25 +0000
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