Ingredients
2 cups uncooked elbow macaroni
4 tablespoons butter, cut into pieces
2 1/2 cups grated sharp cheddar cheese or 10 ounces 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
Preparation
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. 2 In a medium saucepan, mix butter and cheese. Stir until the cheese melts. 3 In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. 4 Then add drained macaroni and stir again. 5 Cook for 3 hours, stirring occasionally.
