Great on a Cold day
| 1 | cup uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups) |
| 2 | tablespoons (1/4 stuck) butter, cut into pieces |
| 5 | oz processed cheese, (Velveta) |
| 3 | eggs, beaten |
| 1 | cup sour cream |
| 5 | oz condensed Cheddar cheese soup |
| 1/4 | teaspoon salt |
| 1/2 | cup milk, 1% |
| 1/4 | teaspoon dry mustard |
| 1/4 | teaspoon black pepper |
- Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
- In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
- In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
- Then add drained macaroni and stir again.
- Cook for 2 hours on low, stirring occasionally.
Pasta, Side Dish, Slow Cook
| Nutrition Facts | ||||||
Serving Size 110.3g |
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Amount Per Serving |
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Calories 238 Calories from Fat
152 |
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% Daily Value* |
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|
Total Fat
16.9g 26%
|
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Saturated Fat
9.4g 47%
|
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|
Cholesterol
110mg 37%
|
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Sodium
496mg 21%
|
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Total Carbohydrates
12.8g 4%
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Dietary Fiber
0.4g 2%
|
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Sugars
2.5g |
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Protein
8.9g
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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