Creamy Crock Pot Macaroni And Cheese

• 1 lb macaroni
• 4 tablespoons butter
• 2 1/2 cups shredded cheddar cheese (I use combination of freshly shredded medium cheddar and extra sharp cheddar)
• 10 1/2 ounces cheddar cheese soup, undiluted
• 12 ounces evaporated milk
• 1/4 cup sour cream
• 2 eggs, beaten (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon mustard powder (optional)

1. Cook macaroni 4-6 minutes, keeping macaroni very al dente. Drain. Toss hot pasta with butter.
2. In a greased crock pot, add cheese, soup, milk, sour cream, eggs, salt, pepper and mustard powder. Mix to combine.
3. Add pasta to crock pot. Stir to combine well.
4. Cook on low 2 1/2 hours, stirring occasionally. (Careful because when I cooked mine 30 min too long, it started to become grainy!).

macaroni, butter, cheddar cheese, cheddar cheese soup, milk, sour cream, eggs, salt, white pepper, mustard powder

Taken from www.food.com/recipe/creamy-crock-pot-macaroni-and-cheese-409401 (may not work)