Crockpot Mac and Cheese

INGREDIENTS

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese
• 1/2 cup sour cream
• 1 (10.5 oz) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup milk (I used 1%)
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. Boil the macaroni in water for six minutes and drain.
2. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts.
3. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again.
4. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).

This recipe is from Six Sisters... and all 6 are amazing!!!