Creamy Macaroni and Cheese courtesy of Paula Deen

This recipe is supposed to be for 12 servings,  but I adjusted the ingredients for 6 servings. 

Ingredients

• 1 cup uncooked elbow macaroni 
• 2 tablespoons butter
• 5 ounces grated sharp Cheddar Cheese  
• 1/4 cup sour cream
• 1/2 can condensed Cheddar cheese soup
• 1/4 teaspoon salt
• 1 cup whole milk
• 1/4 teaspoon dry mustard
• 1/4 teaspoon black 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 soup. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and sour cream, grated cheese, 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 30-45 mins, stirring occasionally.  I added more milk right before serving to have it nice and gooey!