12 2celbow macaroni 4Tbutter, cut into pieces 2.5cgrated sharp Cheddar cheese 0.5csour cream 0.5tsalt 1cwhole milk 0.5tdry mustard 0.5tblack pepper 3eggs, beaten 1cncondensed Cheddar cheese soup Boil the macaroni in a 2 quart 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.