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Tuesday, June 20, 2017

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)[280 g] grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce)[300 ml] 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.

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