Step 1: Prepare the Macaroni

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

Step 2: Add Butter and Seasonings

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

Step 3: Incorporate Cheese

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

Step 4: Prepare the Liquid Mixtures

1. In one bowl, whisk together the evaporated milk and beaten eggs. Pour this mixture into the pasta.
2. In another bowl, whisk together the whole milk and condensed Cheddar cheese soup. Stir this into the pasta as well.

Step 5: Top with Remaining Cheese

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

Step 6: Cook in the Slow Cooker

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

Step 7: Serve and Enjoy

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