Ingredients

The following ingredients have 5 Servings
  • 2 cups elbow macaroni (uncooked)
  • 4 tablespoons salted butter (cubed (½ stick))
  • 3 cups shredded cheddar cheese
  • 3 large eggs (beaten)
  • ½ cup light sour cream
  • 10.75 ounces condensed Cheddar cheese soup (1 can)
  • ½ cup heavy cream
  • ½ cup milk
  • ½ teaspoon dry mustard
  • Kosher salt and ground black pepper (to taste)

Instruction

  • 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 1½-2 hours, stirring occasionally.
  • Serve and enjoy!