Slow Cook Mac'n Cheese (Edit)

Yield

Ingredients

• 2 Cups uncooked elbow macaroni

• 4 Tablespoon butter

• 2 1/2 Cup about 10 ounces grated sharp cheddar cheese

• 3 beaten eggs

• 1/2 Cup sour cream

• 10 3/4 Ounces Canned condensed cheddar cheese soup

• 1/2 Teaspoon salt

• 1 Cup 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, melt butter and mix in cheese soup, sour cream, salt, milk, mustard, pepper, eggs and cheddar cheese.

• Add drained macaroni noodles to cheese mixture and stir well.

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