"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Slow Cooker Macaroni & Cheese Recipe

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This recipe for Slow Cooker Macaroni & Cheese, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tonya Upperman
Added: Saturday, January 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-3 cups of cooked elbow macaroni
1/2 stick butter
2-1/2 cups shredded sharp cheddar
1 can Campbell's cheese soup
1/2 cup sour cream
1/2 tsp ground mustard
1/2 tsp salt
1/2 tsp pepper
1 cup whole milk
3-4 slices American cheese

Directions:
Directions:
Cook elbow macaroni until tender. Meanwhile melt the butter and shredded in a small pot until both are melted. Pour into the slow cooker. Make sure to reserve some shredded cheddar on the side, about 1 cup.
Add cheddar cheese soup to the slow cooker and mix with the other ingredients. Then, add the sour cream, ground mustard, salt, pepper and milk. Mix well.
Once the elbow macaroni has cooked and is tender, place into the slow cooker and incorporate into the mixture making sure to coat the macaroni well.
Set the slow cooker on LOW for 3 hours. 30 minutes before it is done, top with the reserved shredded cheddar and the slices of American cheese. Place the lid back on the slow cooker and allow the cheese to melt on top.

 

 

 

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