I make this recipe all the time and we all love it. I am going to post the original recipe and then beside it tell you what I use instead to make it (in my mind) better.
Extra Creamy Three Cheese Macaroni Recipe
2 cups dried macaroni (I use 3 cups)
1 cup (8oz) shredded sharp cheese (I use 1/2 cup old cheddar and 1/2 cup extra old Cheddar)
1 cup (8oz) shredded fontina cheese (I just shredded Italian Cheese Mix)
1/2 cup grated parmesan cheese
4 tablespoons butter or margarine
3 eggs, beaten
1/2 cup sour cream (I use light)
1 can condensed cheddar cheese soup
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 teaspoon mustard
1/2 cup mayonnaise
Cook macaroni according to package, drain, set aside.
Meanwhile, in medium-size saucepan melt butter over medium-high heat, stir in cheeses, stir until cheese is melted.
Remove from heat, set aside.
In crock pot combine eggs, sour cream, soup, salt, pepper, milk, mustard, and mayonnaise, stir well.
Add butter and cheese mixture, stir.
Add macaroni, stir well.
Cook on low 3 hours, stirring occasionally.
You can substitute mozzarella for the fontina.
You can make this dish earlier in the day or a day early, just prepare it and put it in a large bowl and place in the refrigerator, and give it an extra hour in the crock pot.
It is very very tasty and I usually serve it with salad so that we get some veggies in.