Slow Cooker Mac And Cheese

• 1 (16 ounce) package elbow macaroni
• 1/2 cup butter
• salt and ground black pepper to taste
• 1 (16 ounce) package shredded Cheddar cheese, divided
• 1 (5 ounce) can evaporated milk
• 2 eggs, well beaten
• 2 cups whole milk
• 1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's(R))
• 1 pinch paprika, or as desired (optional)

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
2. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
3. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
4. Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
5. Cook on Low for 3 hours.

elbow macaroni, butter, salt, cheddar cheese, milk, eggs, milk, cheddar cheese soup, paprika

Taken from www.allrecipes.com/recipe/237311/slow-cooker-mac-and-cheese/ (may not work)