Crockpot Mac and Cheese!
- 2 cups elbow noodles
- 4 tablespoons butter (cut into pieces)
- 2 1/2 cups grated sharp cheddar cheese
- 1/2 cup sour cream
- 1 can cheddar cheese soup
- 1/2 tsp salt
- 1 cup milk
- 1/2 tsp dry mustard
- 1/2 tsp black pepper
Boil macaroni in 2 quart saucepan in plenty of water until almost tender, about 5 minutes.
Drain, set aside
In a medium saucepan mix butter and cheese, stir until cheese melts
In slow cooker, combine cheese and butter mixture, sour cream, soup, salt, milk, mustard,
and pepper and stir well. Then add drained macaroni and stir again.
Set slow cooker to low setting and cook for 2 1/2 to 3 hours, stirring occasionally.
It is so yummy and creamy!!! Perfect side for any meal!