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Creamy 5-cheese mac n cheese

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This recipe yields 24 servings

What you need:
2 16-oz packages of uncooked macaroni
2 8-oz cans of Campbell’s condensed cheddar cheese soup
1 cup of sour cream
1 cup each of gruyere, cheddar, havarti, fontina and Parmesan cheese
1 cup milk
8 tablespoons of butter
6 eggs, beaten
1 teaspoon of freshly ground pepper(or to taste)
1 teaspoon of ground mustard (or to taste)
1 teaspoon salt (or to taste)

What you do:
1. Boil salted water to cook pasta in large pot. Cook pasta in plenty of water until tender. About 8-10 minutes. Drain.
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2. Preheat slow cooker on low.
4. Shred your cheeses.

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3. Chop up the stick of butter so it cooks evenly and smoothly.
4. Heat the milk and melt butter in it. Add cheeses until it melts. Stir frequently until it resembles the consistency of a smooth fondue.
5. Transfer this mixture to your warm crockpot. Add the soup, sour cream, eggs, pepper and mustard to the mixture stirring frequently until you have a thick, smooth consistency.
6. Add the macaroni. Stir until cheese coats the macaroni.

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7. Cook on low heat for three hours, stirring occasionally

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