Super Easy Slow Cooker Macaroni and Cheese

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 (10 3/4-ounce can Cheddar cheese soup, condensed

• Condiments

  • 1/2 tsp Mustard, dry

• Pasta & Grains

  • 2 cups Elbow macaroni

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter, salted
  • 3 cups Cheddar cheese
  • 1/2 cup Heavy cream
  • 1/2 cup Milk
  • 1/2 cup Sour cream, light

Found on thecookierookie.com

Description

Ingredients

• 2 cups uncooked elbow macaroni
• 4 tablespoons salted butter, cubed
• 3 cups cheddar cheese, shredded
• 3 eggs, beaten
• 1/2 cup light sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon dry mustard
• salt and pepper to taste

Directions

• Bring a 2 quart saucepan of water to a boil. Add the pasta and cook for 7 minutes, or until tender. Set aside.
• Return the saucepan to the heat and melt butter and shredded cheese until cheese melts.
• Combine melted cheese, eggs, sour cream, soup, cream, milk, mustard, and salt and pepper in a slow cooker. Stir in the macaroni and give the entire mixture a couple stirs.
• Cook on low for 3 hours.
• Serve and enjoy!