Scale
Ingredients
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1/2 cups grated sharp cheddar cheese
- 3 eggs (optional)
- 1/2 cup sour cream
- 1 (10 3/4 ounce) can condensed cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Instructions
- Boil the macaroni in water for six minutes. Drain.
- In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
- In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
- Cook on low for 2 1/2 hours, stirring occasionally.
Notes
myWW Blue Points: 14 Green: 14 Purple 14
My WW Personal Points: 12 Click here to see in recipe builder (will have to log in)
For WW, you can sub out ingredients with reduced fat options to help lower the points.
- Category: Medium
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 392
- Sugar: 5g
- Sodium: 676mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 16g
Keywords: crock pot mac and cheese