Boil the Pasta
Start by bringing a 2-quart saucepan filled with water to a boil. Once the water is boiling, add the uncooked elbow macaroni. Cook the macaroni for about 7 minutes, or until it’s tender. After cooking, set the pasta aside to cool.

Melt the Butter and Cheese
After this,place the saucepan back on the heat. Add the cubed salted butter and shredded cheddar cheese into the pan. Gently stir as the butter melts, letting the cheese melt smoothly alongside it. This mixture will create a creamy base for your dish.

Mix the Ingredients
In a slow cooker, combine the melted cheese and butter mixture with the beaten eggs, light sour cream, condensed cheddar cheese soup, heavy cream, milk, dry mustard, and a pinch of salt and pepper. Stir everything together until well combined. Then, gently fold in the cooked macaroni, ensuring that every piece is coated in the creamy mixture.

Cook in the Slow Cooker
Set the slow cooker to low heat and cook the mixture for 1 1/2 to 2 hours. Make sure to stir it now and then to keep it from sticking and to cook evenly. The goal is to let all the flavors meld together beautifully.

Serve and Enjoy
When the cooking time is up, your dish will be ready to serve. Scoop it into bowls and enjoy the comforting flavors of homemade macaroni and cheeses.