Creamy Crock Pot Mac and Cheese

From Whitney

INGREDIENTS:

• 2 cups uncooked whole wheat elbow macaroni 
• 4 tablespoons (1/2 stick) The Best Life margarine, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup Greek yogurt
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup almond milk
• 1/2 teaspoon dry mustard
• 1/2 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. 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.