Creamy Macaroni & Cheese

Yesterday we celebrated Maria’s 4th birthday with a party with family & friends!  A great time! I am downloading pictures now… so hopefully I’ll get them posted here soon, but while I wait a recipe…

I wanted it to be easy, and kid friendly… something kids in the midst of playing would stop to eat.  So to compliment a meat/cheese tray for sandwiches, I made this recipe in the crockpot.  Found via the Food Network. The below recipe is doubled (I had a crowd!) It was delicious and only a little bit was left over.  (Also I highly recommend the crockpot liner for this one for easy clean-up!)

Creamy Macaroni & Cheese

4 cups uncooked elbow macaroni (16 oz box)
8 tablespoons (1 stick) butter, cut into pieces
5 cups (about 20 ounces) grated sharp Cheddar cheese
5 eggs, beaten
1 cup sour cream
2 (10 3/4-ounce) can condensed Cheddar cheese soup
1 teaspoon salt
2 cups whole milk (reviews said it should be whole)
1 teaspoon dry mustard
1 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until just tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

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