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Rice and Pasta -
Crock-Pot Mac and Cheese
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| INGREDIENTS |
- 2 cups uncooked elbow macaroni
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4 tbsp. butter
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2½ cups grated sharp cheddar cheese
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½ cup sour cream
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1 (10.75 oz.) can condensed cheddar cheese soup
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½ tsp. salt
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1 cup milk
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½ tsp. dry mustard
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½ tsp. black pepper
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| INSTRUCTIONS |
| 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! |
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