Step 1: Cook the Macaroni

1. Fill a large pot with lightly salted water and bring it to a boil.
2. Add the elbow macaroni and cook for 8 minutes, stirring occasionally, until al dente.
3. Drain the pasta and transfer it to your slow cooker.

Step 2: Prepare the Base

1. Stir the butter into the hot pasta until melted.
2. Season with salt and ground black pepper to taste.

Step 3: Add the Cheddar Cheese

1. Sprinkle half of the shredded Cheddar cheese over the pasta and stir to combine.

Step 4: Mix the Milk Mixtures

1. In a bowl, whisk together the evaporated milk and beaten eggs until smooth. Stir this mixture into the pasta.
2. In another bowl, whisk the whole milk and condensed Cheddar cheese soup until smooth. Add this to the pasta as well.

Step 5: Add Toppings and Cook

1. Sprinkle the remaining shredded Cheddar cheese evenly over the pasta mixture.
2. Garnish with a pinch of paprika for added flavor, if desired.

Step 6: Slow Cook

1. Cover the slow cooker and set it to Low.
2. Cook for 3 hours, checking the edges at around 2 ½ hours to ensure they don’t brown too much.

Step 7: Serve and Enjoy

1. Once cooked, give the mac and cheese a gentle stir.
2. Serve hot and enjoy this creamy delight!