This was very easy to make! I think I put too many noodles because it wasn't creamy at all, but tasted DELICIOUS! I didn't like the way you melted the cheese in a pot on the stove b/c it turned into one big glob and I couldn't even get it to mix in well. I think next time I'll put the cheese over the hot noodles in the crockpot and try that.
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1/2 cups grated sharp cheddar cheese
- 3 eggs (I omitted the eggs)
- 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
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