Crock Pot

2 c elbow macaroni 4 Tbs butter 2 ½ c sharp cheddar cheese ½ c sour cream 10.75 oz condensed cheddar cheese soup ½ tsp salt 1 c milk ½ tsp dry mustard ½ tsp black pepper

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Spray Crock Pot with non-stick cooking spray. In a saucepan boil the macaroni in water for six minutes, drain and rinse with cold water. You don't want to over cook this!

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Mix butter and cheese over medium high heat in a saucepan. Stir until it melts.

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In your Crock Pot combine the cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add cooked macaroni. Stir to combine.

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Cook in Crock Pot for 2 – 2 ½ hours on low, stirring occasionally. Just until it's hot. If you let it cook to long the noodles will turn to mush!

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