Crock Pot Mac and Cheese

crock pot mac and cheese
(justcookalready.com)


Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)4 tablespoons (1/2 stuck) butter, cut into pieces2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese3 eggs, beaten1/2 cup sour cream1 (10 3/4-ounce) can condensed Cheddar cheese soup1/2 teaspoon salt1 cup whole milk1/2 teaspoon dry mustard1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.