Ingredients
Scale
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) cut into pieces Butter
- 1/2 cup Sour cream
- 1 (10 3/4 oz) can condensed cheddar cheese soup
- 3 beaten eggs
- 2 1/2 cups (about 10 oz) grated sharp cheddar cheese
- 2 cups uncooked (an 8 oz box isn’t quite 2 cups) elbow macaroni
- 1/2 teaspoon Pepper
Instructions
- 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 sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.