Paula Deen Macaroni & Cheese in the Crock Pot

I have been trying different Macaroni and Cheese recipes that you do in the crock pot. The first one I tried was from the blog "A Year of Slow Cooking," crockpot365.blogspot.com-- this woman makes EVERYTHING in the slow cooker. It was ok, but a little weird. I liked this recipe better. It's a Paula Deen recipe, so head to the dairy aisle and get everything they've got because it's probably in this recipe! I wasn't home to stir it occasionally as the recipe said, but it still turned out fine. I melted some more grated cheese on top before serving with broccoli and cauliflower.

Ingredients

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated 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 (I used white 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. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.