Mac & Cheese -Jaime’s

Photo by Stephanie Knewasser

From the kitchen of Jaime Barkwell

Cook according to box directions:

3 c small shells (little less than 1 box)

In a pan, melt:

4 Tbsp butter

2 1/2 c extra sharp cheddar, shred by hand

Mix in:

1/2 c sour cream

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dry mustard

sprinkle of cayenne

1 can cheddar cheese soup (or add more cheese above)

1 egg, beaten

1 c milk

In a crockpot, combine the cooked pasta with the cheese sauce.

Cook on low for 3 hours.

NOTES

  • The better the quality of the cheese, the better the flavor. Use gruyère to truly impress.