Creamy Macaroni and Cheese (Paula Deen)

Ingredients

• 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
• 4 tablespoons butter, cut into pieces
• 2 1/2 cups grated sharp cheddar cheese
• 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
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Directions

1. 1

   Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.

2. 2

   In a medium saucepan, melt butter and mix in cheese. Stir until the cheese melts.

3. 3

   In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.

4. 4

   Add drained macaroni and stir again.

5. 5

   Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.