Creamy Macaroni and Cheese
2 cups uncooked elbow macaroni
4 tablespoons (1/2 stuck) butter,
cut into pieces
2 1/2 cups (about 10 ounces) grated
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
Boil the macaroni in a 2 quart saucepan in plenty
of water until
tender, about 7 minutes. Drain. In a medium saucepan,
mix butter
and cheese. Stir until the cheese melts. In a slow
cooker, combine
cheese/butter mixture and add the eggs, sour cream,
soup, salt,
milk, mustard and pepper and stir well. Then add
drained macaroni
and stir again. Set the slow cooker on low setting
and cook for
3 hours, stirring occasionally.
