Crock Pot Mac & Cheese

It was only a matter of time before we caught it.
Everyone around us had one.
And man, has it slammed us hard!

That's right - the first cold of the season has finally hit our household.

Wrapped in blankets, with cups of tea by our side, we've decided the crock pot is our best friend this week.

Easy prep, easy clean (with crock pot liners) and easy on the tummy, this mac & cheese recipe below is perfect for the "cold" season.

Ingredients:
2 c. uncooked Elbow Macaroni
2 Tbsp. Butter
2 1/2 c. Sharp Cheddar Cheese, shredded
1/2 c. Sour Cream
1 can condensed Cheddar Cheese Soup
1/2 tsp. Salt
1 c. Milk
1/2 tsp. Dry Mustard
1/2 tsp. Black Pepper

Directions:
Spray crock pot with non-stick cooking spray (or use a crock pot liner). Boil the macaroni in water for 6 minutes, then drain. (You do not want to overcook the noodles!) Set aside. Mix butter and shredded cheese over medium high heat in a sauce pan everything melts. Combine cheese mixture, sour cream, condensed soup, salt, milk, dry mustard and black pepper in crock pot. Add macaroni. Stir. Cook for 2-2 1/2 hours on low occasionally stirring - until it's hot. (Do not cook too long or noodles will turn into mush.)


Enjoy! && Feel better!