- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 8 ounce blocks sharp cheddar cheese, shredded
- 3 eggs
- 1/2 cup sour cream
- 1 can condensed cheddar cheese soup
- 1 can evaporated milk
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
Boil macaroni for 6 minutes. Drain. In a medium sauce pan combine butter and cheese. Stir until melted together. In slow cooker combine cheese mixture, cooked macaroni and all remaining ingredients. Stir to combine. Cook on low for 2 1/2 hours. Stir occasionally.
This is great for a mac and cheese bar set up! I also like this one for Thanksgiving when feeding the littles.
Definitely grate the cheese yourself. Don’t go for pre-shredded!