Candace-Crockpot Mac and Cheese

2 cups uncooked ellbow macaroni noodles
4 tablespoons butter (cut into chunks)
3 cups sharp cheddar cheese
2 eggs (beaten)
1/2 cup sour cream
1 small can cheddar cheese soup
1 cup milk or cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Dry mustard (optional)

Cooking Instructions:
Crock Pot Macaroni and Cheese 2 cups of uncooked elbow macaroni 4 tbs butter (cut into chucks) 3 cups of sharp cheddar cheese 2 eggs (beaten) 1/2 cup of sour cream 1 small can of cheddar cheese soup 1 cup of milk or cream 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dry mustard (optional) Additional: 3/4 cup of sharp cheddar cheese (for topping) (Do Not Add this into Mac & cheese mixture) Directions Boil macaroni in a 2 quart saucepan in plenty of water until slightly tender for about 7 mintues (you want your macaroni el dante (not fully cooked). Drain and run cold water over macaroni to cool entirely. Drain fully. In crock pot, add cold macaroni and all the above ingredients (minus the additional cheese). Stir thoroughly. Cover and cook for 3 - 31/2 hrs on low, stirring every 1/2 hour to every hour. Turn crock pot off or on warm (depending on crock pot settings) and add the additional 3/4 cup of cheddar cheese to the top of mac & cheese. Do not stir. Recover crock pot (cheese will melt itself). Let sit for 10 mintues and then serve.