Crockpot Mac & Cheese
Ingredients:
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1/2 cups grated sharp cheddar cheese
- 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
Directions:
- Boil the macaroni in water for six minutes. Drain.
- In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
- In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
- Cook on low for 2 1/2 hours, stirring occasionally. (I cooked mine for about 2 hours and stirred about 3x)
Notes: This dish is great for potlucks!