2 cups uncooked elbow mac.
4 tablespoons butter
2 1/2 cups shredded cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 can (10 3/4 oz) condensed cheddar cheese soup
1/2 teaspoon pepper
1 cup whole milk

Boil mac according to package. Drain. In a med. sauce pan, combine shredded cheese and butter, stir until cheese melts. In med. bowl mix soup, beaten eggs, sour cream, milk and pepper. Pour into crock pot, add melted cheese. Add mac and stir. Set cooker on low and cook covered for 3 hours. Stir occasionally. Add more cheese at the top before you serve, if you want to.
*Just me, I use more cheese than the recipe calls for because I like it extra cheesy*

__________________


Nothing is as important as passion. No matter what you want to do with your life, be passionate.
Jon Bon Jovi