Wednesday, October 24, 2007

Creamy Macaroni and Cheese

2 cups uncooked macaroni Noodles
4 Tbls. butter
3 1/2 cups grated cheese (your choice)
3 eggs, beaten
1/2 cup sour cream
1 (10.75 oz.) can condensed cheddar cheese soup
1/2 tsp. salt
1 cup whole milk
1/2 tsp. dry mustard
1/2 tsp. black pepper

Boil the macaroni in plenty of water until tender, about 7 minutes. Drain. In a medium soucepan, 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 3 hours or high for 1 1/2 hours, stirring occasionally. Top with butter and bread crumbs if disired.

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