Marich
Flavorful Connoisseur
Greetings, I wanted to share the favorite recipe of my family in our house, and it will be in yours too. This recipe is cheesy and creamy and never be forgotten on our occasions, especially on holidays. I hope you will enjoy every bite of it.

Ingredients:
- 2 cups of dry elbow macaroni
- 4 tablespoons of salted butter (cut into cubes)
- 3 cups of freshly shredded cheddar cheese
- 3 large eggs (beaten)
- Β½ cup of light sour cream
- 1 can (10.75 ounces) of condensed Cheddar cheese soup
- Β½ cup of heavy cream
- Β½ cup of milk
- Β½ teaspoon of dry mustard powder
- Salt and pepper to taste
Instructions:
- Boil 2 cups of elbow macaroni in a saucepan for about 7 minutes until they're tender. Then, drain and set aside.
- In the same saucepan, melt the butter and mix in the shredded cheddar cheese until it's all melted together.
- In your slow cooker, combine the melted cheese mixture with the beaten eggs, sour cream, condensed Cheddar cheese soup, heavy cream, milk, dry mustard powder, and salt and pepper. Stir everything together until well mixed.
- Add the cooked macaroni to the slow cooker and stir it in with the cheese mixture.
- Cook the mixture on low heat for about 1Β½ to 2 hours, stirring occasionally.
- Once it's done, serve and enjoy your creamy mac and cheese straight from the crockpot!