Crock-Pot Mac and Cheese
- 1, 1 lb box of uncooked elbow macaroni
- 2, 10 oz bags of cheddar cheese
- 2, 10 3/4 oz cans of cheddar cheese soup (I use Campbell’s)
- 1 stick of butter
- 6 eggs, beaten
- 2 cups of milk
- 1 cup of sour cream
- 1 tsp of pepper
Boil water and cook macaroni for 7-10 minutes until tender. While macaroni is cooking place stick of butter in the bottom of the crock-pot and turn on high.
Add bags of shredded cheese to cover bottom of crock-pot. Drain macaroni and pour over the top of the shredded cheese. Allow to sit just a minute to help with melting the cheese and then stir.
In a bowl mix together the soup, eggs, milk, sour cream, and pepper. Then pour over the macaroni mixture and stir. Cook of high for 2 and 1/2 hours, checking and stirring occasionally.
Try a Mexi-melt: you just add cooked browned burger with taco seasoning with 1 cup of salsa and 1 cup of corn. Or, for Tuna-melt, add 2 cans of Tuna and 1 cup of peas.