Slow Cooker Mac and Cheese

I grew up on the blue box macaroni and cheese and continued to make it all of my adult life.  A few years ago, I decided to start making my own mac and cheese but never found a recipe with the right amount of cheesiness and zing until this one, which several of my friends swore by.  If you'd like to make the leap to homemade and are looking for an easy, foolproof recipe...this is it. You might never make another blue box again.

2 8-oz. blocks of sharp cheddar cheese are shown, but one should provide enough cheese for this recipe.

Slow Cooker Mac & Cheese

2 cups uncooked elbow macaroni 

1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 tsp. salt
1 cup milk
1/2 tsp. dry mustard
1/2 tsp. black pepper

4 tbsp. butter
2 1/2 cups grated sharp cheddar cheese

Spray a 6 qt. slow cooker with nonstick cooking spray.  If using a slow cooker with a nonstick insert, omit this step.  Boil the macaroni in water according to the package instructions until still slightly firm (al-dente--not overly cooked); drain. You don't want to overcook your macaroni!
 

In a medium bowl, combine the sour cream, soup, salt, milk, mustard and pepper; set aside.  In a saucepan, melt butter over medium heat. Add cheese and stir until it melts. 

In your slow cooker, combine the cheese mixture and the soup mixture. Add drained macaroni and stir well.

Cook for 1 1/2 to 2 1/2 hours* on LOW stirring occasionally just until it's hot and creamy.  Once it reaches that stage, turn your slow cooker on warm until ready to serve.
   

*NOTE: These are approximate times; slow cookers can vary widely in how hot and quickly they cook, so you may need to make adjustments.

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**Recipe adapted from julieseatsandtreats.com:  http://www.julieseatsandtreats.com/2013/04/crock-pot-mac-cheese/2/