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 or black pepper
1/2 tsp salt
3 1/2 cups of triple cheddar cheese, divided
Set your crockpot on the low setting, and spray the inside with cooking spray or use a crockpot liner. Parboil the macaroni in salted water for 6 minutes then drain well before adding to the slow crockpot.
While the macaroni is cooking, whisk together the melted butter, evaporated milk, cheddar cheese soup, sour cream, eggs and seasonings in a small mixing bowl.
After 6 minutes, drain the macaroni and add it to your preheated crockpot. 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.
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.
Keep warm until serving.