Ingredients
- 2 cups uncooked elbow pasta
- 4 tablespoons of butter
- 2 ½ cups freshly shredded cheddar cheese
- 1 ½ cups milk
- 1 10.5 oz can cheddar cheese soup
- ½ cup sour cream
- 3 eggs, beaten (optional- I don’t use them)
- Salt and freshly ground pepper to taste
- ½ teaspoon dry mustard
- ½ teaspoon paprika
Instructions
- Cook the elbow pasta according to package instructions and drain.
- Shred the cheddar cheese
- Place drained, cooked pasta into the crock pot and add the cheddar cheese, milk, sour cream, cheddar cheese soup, eggs, dry mustard, paprika, salt and pepper to taste. Cook on low for 1 to 2 hours or until everything is well combined and heated through.