Crock-Pot Macaroni & Cheese

• Crock-Pot Size 4 Quart Crock-Pot

Servings	4people
Prep Time	30minutes
Cook Time	2 - 2.5hours on LOW

Ingredients

• 2 cups macaroni pasta uncooked
• 4 tablespoons butter
• 2 1/2 cups sharp cheddar cheese grated
• 1/2 cup sour cream
• 10.75 ounces canned condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 teaspoon ground mustard
• 1/2 teaspoon freshly ground black pepper
• 3 cloves garlic finely minced

Instructions

1. In a pot on the stove top follow the directions on the package of macaroni noodles and cook until the noodles are slightly under cooked. Drain.
2. Spray a 4 quart slow cooker with non-stick cooking spray or line with a slow cooker liner to prevent sticking.
3. Add the butter, cheddar cheese, sour cream, cheddar cheese soup, salt, milk, dry mustard, pepper and garlic to the slow cooker and mix everything together well.
4. Add the drained pasta to the slow cooker and stir to coat all the pasta in the cheese sauce.
5. Cover and cook on LOW for 2 to 2.5 hours, stirring occasionally.
6. Top with additional shredded cheese before serving if desired and enjoy!