Crock Pot Macaroni & Cheese

I saw Paula Deen make this recipe on her Food Network program. I was looking for a really creamy macaroni and cheese recipe, and this is it! I changed it a bit by omitting the eggs (the original recipe calls for three) and boiling the macaroni for six minutes instead of seven, so it doesn't get mushy while cooking in the Crockpot. I also shortened the cooking time from three to two and a half hours. Perfection!

• Ready In: 2 hrs 45 mins
• Serves: 4-6

Ingredients

• 2  cups  uncooked elbow macaroni
• 4  tablespoons butter
• 2 1⁄2 cups  grated sharp cheddar cheese
• 3  eggs (I omitted the eggs)
• 1⁄2 cup sour cream
• 1 (10 3/4ounce) 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. Boil the macaroni in water for six minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. Cook on low for 2 1/2 hours, stirring occasionally.