Ingredients:
Macaroni – 2 cups
Butter – 4 tbsp
Cheddar cheese – 2 ½ cups
Eggs – 3
Salt – to taste
Milk – 1 cup
Mustard – ½ tbsp
Pepper – ½ tbsp
Method:
Boil the macaroni in a saucepan until tender.
Drain the water.
In a medium saucepan, mix butter and cheese.
Stir until the cheese melts.
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.
