THE BEST Crock Pot Mac and Cheese

You'll thank me later..this is the best mac and cheese I've ever made.  

Use a slow-cooker liner laid down first for easy clean up.

Both times I've made this thus far was for when company was over, everyone loves it.

Ingredients:

• 1 box (4 cups) uncooked elbow macaroni
• 8 tablespoons (1 stick) of butter
• 4 cups (2 packages) of grated sharp cheddar cheese
• 8 oz container of sour cream
• 2 (10 3/4 ounce) cans condensed cheddar cheese soup
• 1 teaspoon salt
• 2 cups whole milk
• 1 teaspoon mustard
• 1 teaspoon black pepper

Directions:

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

(recipe adapted from Paula Dean and http://www.food.com/recipeprint.do?rid=257276)