This is not your typical slow cooker dish, as it only takes about 2.5 hours and you need to stir quite often. Still, I absolutely love this mac and cheese. It’s creamy, cheesy and delicious. Enjoy!
-2 cups uncooked elbow macaroni
-4 Tbs (1 stick) butter, cut into pieces
-10 oz Cheddar cheese, shredded
-3 eggs, beaten
-1/2 cup sour cream
-1 (10.75 oz) can condensed Cheddar cheese soup
-1/2 tsp salt
-1/2 tsp dry mustard
1/2 tsp black pepper
-1 cup whole milk
Boil the pasta for only 7 minutes. Drain.
While the pasta is cooking, melt the butter and cheese in a small pan. Once melted, pour mixture into slow cooker. Add the eggs, sour cream, soup, salt, mustard, pepper and milk. Mix well. stir in the pasta. Cover and cook on low for 2.5-3 hours, stirring at least every 30 minutes. Enjoy!
Recipe courtesy of Paula Deen.