Step 1

Spray the inside of a 6 quart Crock Pot with nonstick cooking spray. Make sure to spray both the bottom and the sides. Set aside.

Step 2

Bring a large pot of salted water to a boil, add the macaroni and cook for 6 minutes (only softening the noodles, not fully cooking them). Carefully drain them through a colander. While the noodles are cooking, begin to prepare the cheese sauce.

Step 3

Heat a large nonstick skillet over medium heat, then add the butter. Once the butter has almost melted, add the cheddar cheese to the pan. Whisk the cheese and the butter together until the cheese has fully melted. Remove from the heat and transfer it to the greased crockpot.

Step 4

To the Crockpot with the melted cheese, add the condensed cheddar soup, milk, sour cream, salt, pepper, and dry mustard. Whisk together. (If you’re using the eggs, whisk in the beaten eggs now.) The melted cheese will be one big lump at this point, so just whisk it together the best you can.

Step 5

Add the partially cooked macaroni to the slow cooker and mix it with the cheese sauce. Make sure all the noodles are covered with the sauce.

Step 6

Cook on LOW for 2-2 1/2 hours, stirring twice during the cooking time. It’s finished cooking when the macaroni has absorbed all the liquid.