Ingredients
1 lb. uncooked pasta
1/2 cup butter
4 cups shredded cheddar cheese
2 cups milk
1 cup sour cream
2 cans cheddar cheese soup (15 oz each)
1 tsp ground pepper
1 tsp salt
1 tsp ground mustard
Preparation
Parboil pasta until about 1/2 way cooked then drain. Melt butter in sauce pan and add cheese. Stir until melted. Mix pasta, melted cheese/butter, and all remaining ingredients in crock pot. Cook on low for 3 hours.
