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Boil the macaroni in water for six minutes and drain.
In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts.
Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again.
Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).