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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. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
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chezdoyle 1 year agoMaybe it was the eggs... It seemed fine and then, poof... The cheese sauce separated. Not good I dumped the whole batch down the drain. I've tried this before, without the eggs, and it was much better. Did I cook it too long?
lost12many 1 year agoVery good flavor. Simple to make. Not quite as good as oven baked mac n cheese.
theoriginalblu 2 years agoThe flavor was good but the noodles were mushy.
mommy2tommy 3 years ago[I posted this recipe.]