▢2 cups uncooked elbow macaroni ▢4 tablespoon butter ▢2 1/2 cups grated cheddar cheese ▢1/2 cup sour cream ▢1 10.75 oz. can condensed cheddar cheese soup ▢1/2 teaspoon salt ▢1 cup whole milk
Bring water to a boil and cook macaroni for 6 minutes. Drain and set aside.
In a medium pan, mix butter and cheese until cheese melts.
Add sour cream, soup, salt, milk and pepper until combined.
Add this mixture to the slow cooker along with the cooked macaroni.
Mix until combined and cook on low for 2 hours stirring every once in awhile.