Ingredients

The following ingredients have 6 Servings
  • 2 cups uncooked elbow macaroni
  • 4 tablespoon butter
  • 2 1/2 cups grated cheddar cheese
  • 1/2 cup sour cream
  • 1 10.75 oz. can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • pepper

Instruction

  • Bring water to a boil and cook macaroni for 6 minutes. Drain and set aside.
  • In a medium pan, mix butter and cheese until cheese melts. Add sour cream, soup, salt, milk and pepper until combined.
  • Add this mixture to the slow cooker along with the cooked macaroni. Mix until combined and cook on low for 2 hours stirring every once in awhile.