Crock Pot Macaroni and Cheese

Relief Society Saturday Activity 11/3/12

2 cups uncooked elbow macaroni
4 TBS. butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10 3/4 oz.) can condensed cheddar cheese soup
1/2 tsp. salt
1 cup whole milk
1/2 tsp. dry mustard
1/2 tsp. black pepper

Directions:

Boil the macaroni in water for 6 minutes.  Drain.  
In a medium saucepan, mix butter and cheese.  Stir until the cheese melts.  
In a slow cooker, combine cheese mixture and add 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.