- 1 (16 oz) package shell macaroni
- 1/2 cup of stick margarine or butter (melted)
- 2 eggs, beaten
- 2 cups fat-free half & half
- 1 (10 3/4 ounce) cans condensed cheddar cheese soup
- 4 cups shredded sharp cheddar cheese (can use 2%)
- 1 teaspoon dry mustard
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1. Cook macaroni according to box directions; drain.
2. Place cooked shells in a 5-quart lined or greased crock pot; add margarine and stir. Cover.
3. In a sauce pan over medium heat, combine soup and the half & half, stirring until smooth and creamy.
4. Add the eggs and dry mustard; stir.
5. Add cheese and stir until melted. Sauce should be smooth.
6. Pour cheese sauce over the shells in the crock pot.
7. Cover. Cook on Low for 2-4 hours.
Happy Crocking!
Love,
Crock Pot Girl
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Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Made this tonight for my boyfriend and myself and it was amazing! So creamy and tasty! Not overwhelming like other mac and cheeses from boxes. The favor really comes from the sauce! Great recipe!
I made this for the 30 day crock pot challenge. I didn’t have 4 cups of the cheddar so I used a few different kinds of shredded cheese that equaled 4 cups and it was still AMAZING! I will make this again!