Ingredients
Equipment
Method
- Lightly grease the crock-pot insert with nonstick spray.
- Add butter and 2 cups shredded cheddar to crock-pot. Heat on LOW for 5-10 minutes until partially melted, stirring occasionally.
- Stir in cream of cheddar soup, milk, and sour cream until smooth and well combined.
- Add salt, pepper, and mustard powder. For extra kick, add a pinch of cayenne (optional).
- Whisk eggs in separate bowl, then slowly pour into warm cheese mixture while stirring constantly.
- Add uncooked macaroni, stirring until fully coated and submerged in liquid.
- Cover and cook on LOW for 2-3 hours, checking at 2 hours. Noodles should be tender but not mushy.
- During last 15 minutes, sprinkle additional cheese on top and let melt.
- Serve hot, garnished with extra pepper or chives if desired.
Notes
Make-Ahead: Combine all ingredients except pasta and eggs up to 24 hours in advance. Add eggs and pasta just before cooking.
Storage: Refrigerate leftovers up to 4 days. Reheat with splash of milk to restore creaminess.
Freezing: Freezes well for up to 2 months. Thaw overnight before reheating.