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Crockpot Mac and Cheese

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Servings

Ingredients

• 2 large eggs
• 4 tablespoons butter
• 1 12 ounce can evaporated milk
• 1 cup whole milk
• 1/4 cup sour cream
• 4 ounces cream cheese (half of a block)
• 4-5 ounces hard cheese, shredded (like Fontina)
• 4 cups cheddar cheese, shredded
• 1 can cream of chicken soup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1 12 ounce package elbow or pipette macaroni
• 1 14 ounce package frozen meatballs (about 24 meatballs)
• more milk for creamier consistency, if needed

Servings Ingredients 2 large eggs 4 tablespoons butter 1 12 ounce can evaporated milk 1 cup whole milk 1/4 cup sour cream 4 ounces cream cheese (half of a block) 4-5 ounces hard cheese, shredded (like Fontina) 4 cups cheddar cheese, shredded 1 can cream of chicken soup 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard 1 12 ounce package elbow or pipette macaroni 1 14 ounce package frozen meatballs (about 24 meatballs) more milk for creamier consistency, if needed

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Instructions

1. In a 4 quart crockpot, combine all ingredients except for pasta, stirring to combine. Add pasta, cover and cook. Cook for about 1 ½ hours or until pasta is cooked. Halfway through cooking process, add meatballs stirring well to combine. For creamier consistency, add more milk. Serve immediately.

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