CREAMY MACARONI & CHEESE – for the Slow Cooker

 Ingredients

 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
 3 eggs, beaten
 1/2 cup sour cream
 1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
 1/2 teaspoon dry mustard
 1/2 teaspoon black pepper

 Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. (I under cook the pasta, if I’m using the slow cooker). Drain the pasta. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 2 1/2 to 3 hours, stirring occasionally. Top with more grated cheese, let melt & serve.

*You can also mix crushed ritz crackers or bread crumbs with a little melted butter for a crumb crust, if you are using the oven instead of the slow cooker. It’s good!