Creamy Macaroni and Cheese
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Ingredients
- 2 c. elbow macaroni (measure as uncooked) - note an 8oz box is not quite 2c
- 1/2 cube butter, cut into pieces
- 2 1/2 c. sharp cheddar cheese, hand-grated
- 3 eggs beaten
- 1/2 c. sour cream
- 1 can Cheddar Cheese soup (condensed- 10 3/4 oz)
- 1 c. milk (recipe says whole milk)
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil the macaroni in 2-qu saucepan until tender, about 7 mins.
- Drain.
- In med.
- saucepan, mix butter and cheese.
- Stir until cheese melts.
- In slow cooker, combine butter/cheese mixture + eggs-sour cream-soup-milk-mustard-salt-pepper.
- Stir well.
- Add drained macaroni and stir again.
- Set the slow cooker on low, cook for 3 hours, stirring occasionally.
- This will be less creamy if it cooks for 3 1/2 hours.
- 12 servings.
- 2 c. elbow macaroni (measure as uncooked) - note an 8oz box is not quite 2c
- 1/2 cube butter, cut into pieces
- 2 1/2 c. sharp cheddar cheese, hand-grated
- 3 eggs beaten
- 1/2 c. sour cream
- 1 can Cheddar Cheese soup (condensed- 10 3/4 oz)
- 1 c. milk (recipe says whole milk)
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
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