What’s not to love about Crock Pot macaroni and cheese? It’s the ultimate comfort food and always a favorite at any event, especially Thanksgiving. What I love about this recipe is that it doesn’t take much effort. Prep the ingredients, mix together and throw it in the Crock Pot. That’s it!
2 c. uncooked elbow macaroni
6 Tbsp butter or margarine
2 1/2 c. sharp cheddar cheese, shredded
1/2 c. sour cream
1 can Campbell’s Cheddar Cheese Soup
1 3/4 c. milk
1/2 tsp. salt
1/2 tsp black pepper
1 tsp. ground mustard
1 tsp. sugar
1.) Boil macaroni for 6 minutes. Drain.
2.) In saucepan, combine butter and cheddar cheese. Over low heat, stir until melted, about 5 minutes.
3.) Combine all ingredients in Crock Pot (I used a 2.5 quart).
4.) Cook on low for 2 1/2 hours, stirring occasionally.
If it starts to thicken too much, just add a little more milk. Enjoy!
This post was featured!