Creamy Macaroni and Cheese
2 c. uncooked elbow macaroni (an 8 oz. box isn't quite 2 cups)
4 Tbsp. butter
2 1/2 c. grated sharp cheddar cheese
3 eggs, beaten
1/2 c. sour cream
1 (10 oz.) can condensed cheddar cheese soup
1/2 tsp. salt
1 c. whole milk
1/2 tsp. dry mustard
1/2 tsp. black pepper
Boil the macaroni in a 2 qt. saucepan in plenty of water until tender, about 7 minutes. Do not cook all the way. It will continue to cook in the crock pot. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a slow cooker, combine cheese and 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 on low for 3 hours, stirring occasionally. You can also cook this on high for about 1 1/2 hours.