2 cups dry elbow macaroni
1 can [12 oz] evaporated milk
1 can [10 3/4 oz] cheddar cheese soup
8 oz sour cream
1/2 cup [1 stick] butter, melted
3 large eggs
1 tsp dry mustard
1/4 tsp white pepper [or black pepper to your taste]
1/2 tsp salt
3 1/2 cups of triple cheddar cheese, divided [I used Kraft Triple Cheddar]
Set your slow cooker on the low setting, and spray the inside with cooking spray. Parboil the macaroni in salted water for 6 minutes then drain well before adding to the slow cooker.
While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter/margarine, evaporated milk, cheddar cheese soup, sour cream, eggs and seasonings. We like black pepper and white pepper alike in this macaroni and cheese, it’s fine to go with your preference.
After 6 minutes, drain the macaroni and add it to your preheated slow cooker. Pour the sauce on top, along with 3 cups of shredded triple cheddar cheese.
Stir all of the ingredients together until the macaroni is coated and the sauce is evenly distributed. In my slow cooker, it’s only necessary to stir this once, so, make a special effort to stir the sauce and cheese well at the beginning.
Cook on low for 2 hours, then remove the lid and check the middle for doneness. Sprinkle the remaining cheese on top. Replace the lid and continue to cook for another 15 minutes to allow the cheese to melt.