Macaroni and Cheese

December 27, 2009

2 cups of uncooked elbow macaroni
1/4 cup (half a stick) of butter, cut into small pieces
10oz. of sharp cheddar cheese, shredded
1 cup of milk
1/4 cup of heavy cream
3 eggs,beaten
3/4 cup of sour cream
1 can of Campbell’s condensed cheese soup
1 tsp. of salt
1 tsp. of pepper
1 tsp. of yellow mustard

Boil macaroni about 7 minutes, until tender. Drain. Put macaroni back into the pot, adding butter and shredded cheddar cheese. Stir until the cheese melts and it sticky. In a crock pot, at all of the other ingredients, stir, add macaroni mixture, stir again, and set on low heat. Cook for 2 hours. 30 minutes before serving, add extra shredded cheddar cheese to the top and cover. Enjoy!!



  1. Woke up in the middle of the night and on Fb Trey says his wife has a new blog. Cool. I look and now you’ve made me hungry for your mac and cheese. LOL. Will I be cooking at 4:30 in the morning? Heck no.

    I just happened to have some Kraft mac and cheese leftover… it’s just not the same ;0(

    Best to you on the new blog and Happy New Year!

    • Well, I have to admit that if you eat this, you will never touch Kraft again. But when you have a chance, make it. It only takes about 15 minutes to put together and the taste lasts for a lifetime! Happy New Year to you as well!

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