The Search is Over

The search for the best macaroni & cheese recipe, that is.

With undying gratitude to my friend Angie and (again!) Paula Deen:

Ingredients
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 can (10 3/4 oz) condensed cheddar cheese soup
1/2 tsp salt
1 cup milk
1/2 tsp dry mustard
1/2 tsp black pepper

Directions
Cook the macaroni. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a slow cooker, combine the cheese mixture, add the sour cream, soup, salt, milk, mustard and pepper.
Add the drained macaroni and stir.
Cook on low for 2 1/2 hours, stirring occasionally.
Take a bite and say "Oh yeah". (That's what I did, anyway.)