This crockpot mac and cheese is creamy, rich, and perfect as a hands-off side dish for holidays or family dinners. It uses cheddar cheese, sour cream, condensed cheese soup, milk, and optional eggs to give it a comforting texture.

🥣 Ingredients

• 2 cups uncooked elbow macaroni
• ½ stick butter (cut into pieces)
• 2½ cups grated sharp cheddar cheese
• 3 eggs, beaten (optional)
• ½ cup sour cream
• 1 (10 ¾ oz) can condensed cheddar cheese soup
• 1 cup milk (whole preferred)
• ½ tsp dry mustard
• ½ tsp black pepper
• ½ tsp salt

🔪 Instructions (Short & Accurate)

1. Boil macaroni in salted water about 7 minutes until just tender, then drain.
2. In a saucepan over low heat, melt butter and stir in cheese until it begins to melt.
3. In the crockpot, combine the cheese-butter mixture with sour cream, condensed cheese soup, milk, mustard, pepper, and salt. Stir well.
4. If using eggs, whisk them in and then add the drained macaroni, stirring to coat.
5. Cook on Low for about 3 hours, stirring occasionally.