Paula's Creamy Mac and Cheese

Submitted by Lori Greer

Ingredients:

2 cups uncooked elbow macaroni (an 8 oz box isn't quite 2 cups)
4 Tablespoons butter (1/2 stick of butter) cut into pieces
2 1/2 cups (10 ounces) grated sharp cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4 oz) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 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. Stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours. Stir occasionally.