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.
Iymsly 1y agoWe use this one all the time. Great with my world famous ribs or, like this weekend, along side pulled pork sandwiches and coleslaw
wink1026 2y agoLove Paula
chezdoyle 3y 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 4y agoVery good flavor. Simple to make. Not quite as good as oven baked mac n cheese.
theoriginalblu 4y agoThe flavor was good but the noodles were mushy.
mommy2tommy 5y ago[I posted this recipe.]