Creamy Macaroni and Cheese

This is Paula Deen's recipe and it's easy and delicious! It's a great option when you want to prepare in advance and have the benefit of letting the crock pot slowly do the rest! It reheats nicely.

Prep time: 5 min
Cook time: 3 hours
Serves: 12

Ingredients:
2 cups uncooked elbow macaroni (an 8 oz. box isn’t quite 2 cups)
4 T (1/2 stick) butter, cut into pieces
2 ½ cups (about 10 oz.) grated sharp Cheddar cheese
3 eggs, beaten
½ cup sour cream
1 (10 ¾ oz.) can condensed Cheddar cheese soup
½ t. salt
1 cup whole milk
½ t. dry mustard
½ t. black pepper

Directions:
Boil the macaroni in a 2 qt. 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.