2-1/2 cups uncooked elbow macaroni
4 tablespoons (1/2 stick) of butter, cut into pieces
2-1/2 cups sharp cheddar cheese, grated
3 eggs, beaten
1/2 cup sour cream
1 10-3/4-ounce can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk (don’t substitute)
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until cheese melts.
In a slow cooker, combine cheese/butter mixture and add eggs, sour cream, soup, salt, mustard and black pepper and stir well. Add drained macaroni and stir again. Set your crockpot on low setting and cook for 3 hours, stirring occasionally.