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| Start by adding a layer of shredded cheddar to the bottom of your slow cooker. |
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| Boil however much macaroni you plan to serve, but keep it very al dente (mine overcooked here due to too much multitasking) |
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| Layer the cheese and macaroni until you complete the top layer of cheese |
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| mix a little mustard powder, milk and 2 eggs together |
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| Pour the mustard/egg/milk mixture over the mac and cheese |
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| Pour additional milk over the mac and cheese until you are ALMOST at the top. Then salt and pepper it all. |
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| Add pats of butter on top then Cover and Cook for a couple of hours. I like to do it until it is crunchy around the edges. |
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