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. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, 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 3 hours, stirring occasionally.
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 358 (57%)|
|Amt Per Serving||% DV|
|Total Fat 39.8g||53 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 361.1mg||111 %|
|Sodium 2204mg||76 %|
|Potassium 513.6mg||14 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 34.9g|
|Protein 29.6g||42 %|
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Calories per serving: 623
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