Macaroni & Cheese, the slow cooked way!
2 cups uncooked elbow macaroni
4 T. butter
2 1/2 c grated cheddar cheese
1/2 cup sour cream
1 can condensed cheddar cheese soup
1 cup whole milk
1/2 t. salt
1/2 t. dry mustard
1/2 t. black pepper
Boil the macaroni in water for 6 minutes (to avoid getting mushy). Drain. In saucepan, mix butter & Cheese. Stir until the cheese melts. In slow cooker, combine cheese mix, add eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni & stir again. Cook on low for 2.5 hours, stirring occasionally.
This recipe is from the Freezer to Slow Cooker, Week 4 Meal plan