Ready in 20 minutes
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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What would you serve with this? Link in another recipe
IymslyWe use this one all the time. Great with my world famous ribs or, like this weekend, along side pulled pork sandwiches and coleslaw2y ago
wink1026Love Paula2y ago
chezdoyleMaybe 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?3y ago
lost12manyVery good flavor. Simple to make. Not quite as good as oven baked mac n cheese.4y ago
theoriginalbluThe flavor was good but the noodles were mushy.5y ago
mommy2tommy[I posted this recipe.]6y ago