Crock Pot Macaroni and Cheese

Ingredients

1/2 pound uncooked elbow macaroni (regular, gluten free, spelt, you name it on the variety of noodle)
3 cups shredded Cheddar cheese, divided
3 cups whole milk (I use goat milk)
2 eggs
1/2-1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon mustard powder

Mix all ingredients except 1/2 cup cheese in a slow cooker, then sprinkle the remaining cheese on top. Cover and cook on low for 5 hours. Enjoy!