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
Below you can read previous posts and comments about this topic. The discussions on this page has been archived 1 time. Select a discussion and read the feedback here.
(Archived Nov 04, 2010)Crock Pot Macaroni and Cheese Recipe
By AnnahFM from Toronto, Ontario, Canada
Feedback:
http://www.cooks.com/rec/search/0,1-0,crockpot_macaroni_cheese,FF.html
Here is one for Fettuccine Alfredo:
http://ourcookingsite.blogspot.com/2007/09/crockpot-fettuccine-alfredo.html (04/16/2009)
By Anonymous
By Anonymous
Yield: 12 servings (04/17/2009)
By patty0747
By nannyglen