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Crock Pot Macaroni and Cheese

Really cheesy and a comfort food!


  • 2 cups uncooked elbow macaroni (an 8-oz. box isn't quite 2 cups)
  • 4 Tbsp. (1/2 stick) butter, cut into pieces
  • 2 1/2 cups (about 10 oz.) grated sharp cheddar cheese
  • 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


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 add the eggs, sour cream, soup, salt, milk, mustard, and pepper and stir well. Add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

This recipe is great doubled!

By Robyn Fed from Hampton, TN

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November 6, 20100 found this helpful

Comfort food indeed. This I'll try. Thanks.

Reply Was this helpful? Yes
November 8, 20100 found this helpful

You are very welcome!

Reply Was this helpful? Yes

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