Paula Deans Crock Pot Mac n Cheese
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (I omitted the eggs)
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
1 Boil the macaroni in water for six minutes. Drain.
2 In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3 In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4 Cook on low for 2 1/2 hours, stirring occasionally.