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.
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