Time: 3 hours 5 minutes
Complexity: easily
Servings: 12

Sharp cheddar cheese adds a salty tang and traditional flavor to this simple dish.

Ingredients:

• 2 cups cone-shaped pasta (a 225g box contains less than 2 cups)
• 4 tbsp (55 g) butter, cut into pieces
• 2.5 cups (about 300 g) grated sharp cheddar cheese
• 1 can (300 g) of concentrated cheddar cheese soup
• 3 beaten eggs
• 1/2 cup sour cream
• 1/2 tsp salt
• 1 cup of milk
• 1/2 tsp mustard powder
• 1/2 tsp black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pasta, cheddar cheese, eggs, sour cream, milk, mustard powder

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Preparation:

Step 1
• Cook the pasta in a 2-quart saucepan with plenty of water until tender, about 7 minutes. Drain. Combine the butter and cheese in a saucepan. Stir until the cheese melts.
  
  In a slow cooker, combine the cheese and cream mixture, add the eggs, sour cream, salt, concentrated soup stock, milk, mustard, and pepper, and mix well. Then add the drained pasta and mix again. Reduce the slow cooker to low and cook for 3 hours, stirring occasionally.

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