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    Creamy Macaroni and Cheese View Edit

    Servings: Not specified

    Directions

    Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. 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. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

    Ingredients
    • 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
    • 4 tablespoons (1/2 stuck) butter, cut into pieces
    • 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
    • 3 eggs, beaten
    • 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

    Parsed from recipe text (no separate ingredient records).
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