INGREDIENTS

  • 1 lb large elbow macaroni
  • 16 ounces sour cream
  • 2 cups white cheddar cheese
  • 2 (10 3/4ounce)cans condensed cheddar cheese soup
  • 1 cup milk
  • 1 tablespoon dry mustard
  • 1 tablespoon black pepper
  • 5 eggs

DIRECTIONS

  1. Bring to a boil macaroni - approx 7 minute.
  2. Mix all other ingredients together over a low heat until cheese is smooth- about 5minutes.
  3. Add all to crock pot , stir in macaroni.
  4. I set mine on low for about 3 hours stirring every hour or so.
  5. Delicious!