In a medium saucepan, mix butter and cheese. Stir until the cheese
melts.
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 cheese and stir again.
Cook on low for 2 1/2 hours, stirring occasionally.
Serving
Suggestions
serve with ham slices
Originally Submitted
5/24/2012
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