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CROCK POT MACARONI AND CHEESE Recipe

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This recipe for CROCK POT MACARONI AND CHEESE, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Uncooked Elbow Macaroni
4 Tbsp. Butter (cut into pieces)
2 1/2 Cups Sharp Cheddar Cheese (grated)
3 Eggs (beaten)
1/2 Cup Sour Cream
1 (10 3/4-oz.) Can Condensed Cheddar Cheese Soup
1/2 Tsp. Salt
1 Cup Whole Milk
1/2 Tsp. Dry Mustard
1/2 Tsp. Black Pepper

Directions:
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add the drained macaroni and stir again. Set the slow cooker on LOW setting and cook for 3 hours, stirring occasionally.

Personal Notes:
Personal Notes:
I add diced ham during the last hour of cooking.

 

 

 

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