Classic Macaroni and cheese

 

Ingredients: 

2 cups uncooked macaroni elbows

1/2 tsp ground black pepper

1/2 tsp salt

1 cup milk, whole milk preferred

10 3/4 oz condensed cheddar

cheese soup

4 tbsp butter

2 1/2 cups grated cheddar cheese

1/2 tsp mustard, dry.

1/2 cup sour cream

 

Directions: 

1. First put the macaroni in boiling
water and cook on high heat for 6
minutes.
2. Drain the macaroni and set aside.
3. In a crockpot or slow cooker, add
in the cooked macaroni, milk, sour
cream, cheddar cheese soup,
pepper, salt and dry mustard.
4. Meanwhile, heat a sauce pan on
low heat and add in the grated
cheddar cheese and butter.
5. Stir until the cheese and butter are
blended well and turn off the heat.
6. Add the cheese butter mixture into
the slow cooker. Give it a stir.
7. Cover and cook on low heat for 2
1/2 hours until the macaroni and
cheese is done.

Cooking Tip:

When the macaroni and cheese are
cooking in the slow cooker, stir once in
a while to prevent the macaroni and
cheese from sticking to the bottom of the
pan.