CROCK POT MAC AND CHEESE



INGREDIENTS

  • 2 cups uncooked elbow macaroni
  • 4 tbsp butter
  • 2 1/2 cups grated cheddar cheese
  • 1/2 cup sour cream
  • 1 10.75 oz. can condensed cheddar cheese soup
  • 1/2 tsp salt
  • 1 cup whole milk
  • pepper

INSTRUCTIONS

  1. Bring water to a boil and cook macaroni for 6 minutes. Drain and set aside.
  2. In a medium pan, mix butter and cheese until cheese melts. Add sour cream, soup, salt, milk and pepper until combined. 
  3. Add this mixture to the slow cooker along with the cooked macaroni. Mix until combined and cook on low for 2 hours stirring every once in awhile.

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