Macaroni & Cheese; Southern Crock Pot Style

1 box large elbow macaroni noodles

1½ cups heavy cream

2 cups whole milk

½ cup sour cream

2 eggs, beaten

1 tsp. salt

1 tsp. dry mustard

¾ tsp. white pepper

¼ tsp. cayenne pepper

6 T. butter, melted

4 cups shredded cheddar cheese (2 cups mix of cheddars, 2 cups mild cheddar)

Directions:  Boil noodles in liberally salted water for 5 minutes then drain well.  Do not cook noodles longer than 5 minutes.

While cooking noodles, combine cream, milk, sour cream, eggs, salt, mustard, white pepper and cayenne pepper in a large bowl and mix well.  Add partly-boiled noodles, melted butter and three cups of cheese.  Stir thoroughly to combine. 

Spray the inside of the crock pot with cooking spray.  Pour macaroni mixture into crock pot.  Top with remaining cheese.  Cover and cook on low for 3 hours or until set in the center and golden brown around the edges.

Comment:  Decadent version of mac-n-cheese.  Eric likes a little more white pepper and cayenne in our version.