Ingredient

• 1 (16 ounce) package elbow macaroni
• ½ 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 (10.5 ounce) can condensed Cheddar cheese soup (such as Campbell's)
• 1 pinch paprika, or as desired (Optional)

Direction

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.
2. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 of 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 condensed soup together in a bowl until smooth; stir into pasta mixture.
5. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
6. Cook on Low for 3 hours, checking the edges are not getting too brown after 2 1/2 hours.
7. Serve hot and enjoy!