Slow cooker macaroni and cheese

2 cups uncooked elbow macaroni
4 tablespoons butter, cut into pieces
2 1⁄2 cups grated sharp cheddar cheese or 10 ounces sharp cheddar cheese
3 eggs, beaten
1⁄2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1⁄2 teaspoon salt
1 cup whole milk
1⁄2 teaspoon dry mustard
1⁄2 teaspoon black pepper

DIRECTIONS

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
Then add drained macaroni and stir again.
Cook for 3 hours on low , stirring occasionally.