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Rice and Pasta - Crock-Pot Mac and Cheese

  • 2 cups uncooked elbow macaroni
  • 4 tbsp. butter
  • 2½ cups grated sharp cheddar cheese
  • ½ cup sour cream
  • 1 (10.75 oz.) can condensed cheddar cheese soup
  • ½ tsp. salt
  • 1 cup milk
  • ½ tsp. dry mustard
  • ½ tsp. black pepper

Spray Crock-Pot with non-stick cooking spray. Boil the macaroni in water for six minutes and drain. Mix butter and cheese over medium-high heat in a saucepan. Stir until the mixture melts. In your Crock-Pot, combine the cheese mixture, sour cream, soup, salt, milk, mustard, and pepper. Add the drained macaroni and stir. Cook in the Crock-Pot for 2 to 2 ½ hours on low heat, stirring every half hour. Cook just until it’s hot. Don’t overcook or your macaroni will turn to mush!
Submitted By: Nancy Darnell
Coldwater, Mississippi
Desoto County Co-op (Mississippi)
Number of Servings: 0
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