Creamy Mac & Cheese (Paula Deen)

2 cups elbow macaroni
1/2 sick of butter ( County Crock stick)
2 - 1/2 cups of sharp Cheddar shredded cheese
3 large eggs
1/2 cup sour cream
1 can Campbell soup cheddar cheese soup
1/2 tsp. kosher salt
1/2 tsp. dry mustard
1/2 tsp. black pepper

Cook macaroni & drain. In sauce pan mix the butter and cheese.
Stir until cheese melt. In crock pot combine cheese, butter along with sour cream, soup, salt, milk, mustard and pepper.
Stir well together then add cooked macaroni and stir again until everything is mixed together.
Set your crock pot on low for 3 hours, stirring occasionally.

*NOTE* I actually mix butter, cheese and milk on the stove. I also omitted the eggs forget to buy. This turn out really good no more box mac & cheese. I use parmalat milk in a box because I get it for free at the food banks and they last for 6 months on the shelf. Once open put in the refrigerator. It is good for cooking.

*UPDATE* I cooked it again with the eggs and even through it was good it had bits of cooked egg in it.