2 cups uncooked elbow macaroni 4 tablespoons butter, cut into pieces 2 1/2 cups about 10 ounces grated sharp cheddar cheese 3 eggs, beaten 1/2 cup sour cream 1 (10 3/4 ounce) cans condensed cheddar cheese soup 1/2 teaspoon salt 1 cup whole milk 1/2 teaspoon dry mustard 1/2 teaspoon black pepper

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. Cook for 3 hours, stirring occasionally