PAULA DEEN CROCK POT MACARONI and CHEESE

PAULA DEEN CROCK POT MACARONI and CHEESE



2 cups uncooked elbow macaroni
4 Tbsp. butter
2-1/2 cups sharp Cheddar cheese
3 eggs
½ cup sour cream
1 (10-3/4-oz.) can condensed Cheddar cheese soup
½ tsp. salt
1 cup whole milk
½ tsp. dry mustard
½ tsp. black pepper


1. Boil the macaroni in water for six minutes. Drain.

2. In a medium saucepan, mix the butter and cheese. Stir until the cheese melts.

3. In a slow cooker, combine cheese mixture and add the eggs. Sour cream soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.

4. Cook on LOW for 2-1/2 hours, stirring occasionally.

Note: you can eliminate the eggs if you wish.