This slow cooker macaroni and cheese is virtually foolproof, and it comes out extra creamy and extra cheesy every time.

what you need:

elbow macaroni

unsalted butter

eggs

cheddar cheese

sour cream

condensed Cheddar cheese soup

heavy cream

1

Bring a 2 quart saucepan of water to a boil. Add the pasta and cook for 7 minutes, or until tender. Set aside.

Return the saucepan to the heat and melt butter and shredded cheese until cheese melts.

2

Combine melted cheese, eggs, sour cream, soup, cream, milk, mustard, and salt and pepper in a slow cooker. Stir in the macaroni and give the entire mixture a couple stirs.

3

Cook on low for 1 1/2-2 hours, stirring occasionally.

4

Serve and enjoy!

5

Ready to make this?