crock pot macaroni and cheese

September 9, 2015

yields 4-6 servings       total time: 2 hours 20 minutes

2 c uncooked elbow macaroni
4 T butter (1/2 stick)
2 1/2 c grated sharp cheddar cheese (use freshly grated cheese, not pre-packaged shredded kind)
2 eggs
1/2 c sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 tsp salt
1 c whole milk
1/2 tsp dry mustard
1/2 tsp 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. whisk the eggs, sour cream, soup, salt, milk, mustard and pepper in a separate bowl.
  4. spray the inside of the slow cooker lightly with some pam.
  5. in slow cooker, add the cheese mixture, then the egg mixture.
  6. add the drained macaroni and stir.
  7. cook on low for 2 hours, stirring occasionally.


this recipe was good. i usually like my mac n cheese more creamy and smooth. this wasn’t, probably because i used the packaged shredded cheese which usually has ingredients on it so it won’t stick. i’ll have to try freshly grated cheese next time. hopefully that’ll make the difference between chunky mac n cheese and smooth, creamy mac n cheese =]


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