2cupsuncooked elbow macaroniRoughly ½ of a 16 oz size box
4tablespoons½ stick butter, cut into pieces
2cupsgrated sharp Cheddar cheese
3eggsbeaten
½cupsour cream
110 ¾-ounce can condensed Cheddar cheese soup
1cupwhole milk
½teaspoonblack pepper
Instructions
1. Boil the macaroni in plenty of water until tender (about 7 minutes). Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In a slow cooker, combine cheese/butter mixture and the eggs, sour cream, soup, milk, and pepper. Stir well. Then add drained macaroni and stir again.
4.Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.