Paula's Crock Pot Macaroni and Cheese

So, true story...
I recently posted a question on Facebook, wondering who, if anyone, likes to include macaroni and cheese as part of a holiday turkey dinner. I was AMAZED at the response! Some people, like my friend Kyrus, said that "in his house this is not even a question." Susan said that it's a staple in all of her family's holiday meals. CJ simply stated that there's no wrong time for mac n cheese. Debbie was just amazed at the amount of comments that this question generated. I guess people are very passionate when it comes to macaroni and cheese!
  Now, I know I already have a few recipes for macaroni and cheese, but more is more, right? And since I recently saw Paula Deen making this on her show, I figured, why not?? It's really simple to make, and it always hits the spot if you're looking for some comfort food, or for a holiday meal!
Try it! 

2 cups uncooked elbow macaroni
4 tbs butter
2 1/2 cups shredded cheddar cheese
3 eggs
1/2 cup sour cream
1 (10 3/4 oz) can condensed cheddar cheese soup
1 cup whole milk
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper


Boil the macaroni in water for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours, stirring occasionally.

Tips:
I used regular brown mustard instead of the dry mustard, just because it's what I had on hand. The main point is to add some kind of mustard because it makes it taste cheesier. 
If you're not a fan of adding eggs to your mac n cheese, you can simply omit them.