Creamy Slow Cooker Mac 'N Cheese

Again, this was liked by all 4 of us.  The cheddar I used was a little grainy in texture when it melted but the taste was still good.

2 cups uncooked elbow macaroni
4 Tbsp. butter, cut into pieces
2 1/2 cups  (about 10 oz.) grated Cheddar cheese
3 eggs beaten
1/2 cup sour cream  (I used light sour cream)
1--10 3/4 oz can condensed Cheddar cheese soup
1/2 tsp. salt
1 cup whole milk (I used non-fat)
1/2 cup dry mustard
1/2 tsp. black pepper

Boil the macaroni until tender.  Drain
In medium sauce pan melt the butter then add the cheese and still until cheese melts.
In slow cooker, combine cheese/butter mix.
Add the eggs, sour cream, soup, salt, milk, mustard and pepper.  Stir well.
Add drained macaroni and stir again until well blended.
Set the slow cooker on low and cook for 3 hours.
Stir occasionally.