Step 1

Boil the macaroni according for 6 minutes. Drain it and set aside.

Step 2

In a medium saucepan, combine the butter and cheese and stir until the cheese melts. Let the mixture cool for several minutes.

Step 3

Transfer the mixture into a slow cooker and gradually beat in the eggs. Add the sour cream, soup, salt, milk, mustard, pepper, and drained macaroni. Stir to combine.

Step 4

Cook on low heat for 2 1/2 hours, stirring occasionally to prevent the mac and cheese from sticking to the bottom. Serve and enjoy!