Crockpot Macaroni & Cheese (Lori)

2 cups uncooked elbow macaroni
4 tablespoons butter, cut into pieces
2 1/2 cups grated sharp cheddar cheese
3 eggs beaten
1/2 cup sour cream
1 (10 oz) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a saucepan in plenty of water unil tender. Drain.  In a medium saucepan, mix butter and cheese.  Stir until the cheese melts. 

In a slowcooker, combine the cheese/butter mixture with 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 the low setting and cook for 3 hours.