Ingredients:
1 cup uncooked elbow macaroni
2 tablespoons butter, cut into pieces
1 1/4 cups about
10 ounces grated sharp cheddar cheese
1 1/2 eggs, beaten
1/4 cup sour cream
1 (5 3/8 ounce) can condensed cheddar cheese soup
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
Directions:
1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
4. Then add drained macaroni and stir again.
5. Cook for 3 hours, stirring occasionally
