2 cups elbow macaroni (8 ounces)
4 tablespoons butter
1 cup heavy cream or evaporated milk
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon mustard powder
Pinch cayenne pepper (optional)
2 1/2 cups shredded Cheddar cheese (6 ounces)
1 can cheese soup
1 cup sour cream
1. In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well. Placepasta in crock pot. Add the butter and stir until the butter has melted and the pasta is coated.
2. In a medium bowl, whisk together the cream, sour cream, soup, salt, black pepper, mustard powder, and cayenne pepper, if using. Pour the mixture into the pot and stir. Add the cheese, stir until well combined. Cook on high 2 hours or low up to 4 hours. Stir a few times to keep cheese from browning and forming a film on sides of crock pot.
Serves 4-6. Easily doubles for a larger crowd.
