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

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!

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

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

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!