Slow Cooker Creamy Macaroni and Cheese

• Canned Goods

  • 1 (10.75 oz can Cheddar cheese soup, condensed

• Condiments

  • 1/2 tsp Mustard, dry

• Pasta & Grains

  • 2 cups Elbow macaroni

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 4 tbsp Butter
  • 2 1/2 cups Cheddar cheese, grated sharp
  • 1 cup Milk
  • 1/2 cup Sour cream

Found on sixsistersstuff.com

Description

Ingredients

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese
• 1/2 cup sour cream
• 1 (10.75 oz) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup milk (I used 1%)
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Directions

• Boil the macaroni in water for six minutes and drain.
• In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts.
• Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again.
• Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).