Boil the macaroni in a 2 quart saucepan in plenty
of water until tender, about 7 minutes. 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.
Cook for 3 hours, stirring occasionally.
Originally Submitted
2/18/2015
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