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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. Set the slow cooker on low setting and cook
for 3 hours, stirring occasionally.
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