Ingredients

  • 2 cups uncooked elbow macaroni
  • 4 Tablespoons butter
  • 2 1/2 cups grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 (10 3/4 ounce) can condensed cheddard cheese soup
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper

Directions

  1. Boil the macaroni in water for 6-8 minutes. Drain.
  2. In a saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In a slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard, and pepper.
  4. Add the drained macaroni and stir again.
  5. Cook on low for 2 1/2 hours, stirring occasionally.

Notes

  • Mom regularly doubles or quadruples this recipe.

Source

Jodi Thomas > Jack Thomas