Creamy Macaroni and Cheese

Ingredients

• 0.5 teaspoon pepper black
• 4 tablespoons butter cut into pieces ()
• 10.8 ounce condensed cheddar cheese soup canned
• 0.5 teaspoon mustard dry
• 3  eggs beaten
• 2 cups elbow macaroni uncooked
• 0.5 teaspoon salt 
• 10 ounces sharp cheddar cheese grated
• 0.5 cup cup heavy whipping cream sour
• 1 cup milk whole

Equipment

• sauce pan
• slow cooker

Directions

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