Slow Cooker Macaroni & Cheese
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|2 c||uncooked elbow macaroni|
|1/2 stick||butter, cut into pieces|
|2 1/2 c||grated sharp cheddar cheese|
|1/2 c||sour cream|
|1||(10 3/4-ounce) can condensed cheddar cheese soup|
|1 c||whole milk|
|1/2 tsp||dry mustard|
|1/2 tsp||black pepper|
Brooklyn, OH (pop. 11,169)
Member Since Aug 2010
This is an ooey gooey out of this world macaroni and cheese and it's so easy to make! When my son eats mac and cheese, he looks like he's in food heaven and he's only 2! He can't get enough of it and either can the rest of us!
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.