Ingredients
Equipment
Method
- Spray Crock Pot with non-stick cooking spray.
- In a saucepan, par boil the macaroni in water for six minutes, drain and rinse with cold water. You don't want to over cook this!
- Mix butter and cheese over medium high heat in a saucepan. Stir until it melts.
- In your Crock Pot, combine the cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add cooked macaroni. Stir to combine mixture.
- Cook in Crock Pot for 2 to 2 ½ hours on low, stirring occasionally. Just until it's hot. If you let it cook too long the noodles will turn to mush!
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop, adding a splash of milk to restore creaminess.
- Tip 2: You can freeze this mac and cheese! Just ensure it’s in a freezer-safe container. It should keep well for up to two months.
- Tip 3: Serve this dish with a simple side salad or steamed broccoli for a well-rounded meal.
- Tip 4: For those who love a little heat, consider adding some diced jalapeños or a sprinkle of cayenne pepper to the mixture.
- Tip 5: Try adding different toppings like breadcrumbs, or Parmesan cheese for a crunchy topping before serving.