- 2 cups elbow macaroni (uncooked)
- 4 tablespoons butter
- 2 1/2 cups sharp cheddar cheese (grated)
- 3 eggs
- 1/2 cup sour cream
- 1 can condensed cheddar cheese soup (10 3/4 oz)
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
PER SERVING *
|Calories820Calories from Fat480|
|% DAILY VALUE*|
|Calories from Fat480|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Maureen 13 days ago
My favorite Mac & cheese recipe! I make the sauce in a non-stick saucepan, while the macaroni is cooking; then I combine in the Crock-Pot with liner inserted. Comes out great and cleanup is easy.
Maryse E. 25 days ago
Great! Didn’t use eggs and threw it all in the crock pot at once!
Julie 2 Apr
The chesse did not melt correct in the butter. I ended up just adding grated chesse in the crock pot. It was very good. Creamy and chessy. I omitted the dried mustard and pepper, and it was still very flavorful.Sourcream is a great addition for any Mac and Chesse!
Warren S. 4 Mar
The best Mac and cheese I have ever had.
Carrie C. 4 Feb
Delicious! Skipped the eggs
Wendy L. 24 Nov 2016
Amazing plus easy to make while turkey is in the oven!! I would defiantly make it again, actually it's my second year making it 😋
Colleen R. 11 Aug 2016
I really liked this recipe. It's pretty basic and so easy. I use no eggs to keep it creamier and cut calories. I pair with fish and vegetables to make me not feel so guilty and always throw ham in the leftovers for lunch the next day!
Bogdan C. 25 Nov 2015
Great macaroni meal. Occasionally I prepare this for my kids. Just a little bit of seasoning and it's done.