Ingredients

• 1 , 16 ounce
• 0.5 cups butter
• salt and ground black pepper to taste
• 1 , 16 ounce
• 1 , 5 ounce
• 2 large eggs , well beaten
• 2 cups whole milk
• 1 , 10.5 ounce
• 1 pinch paprika , Optional

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 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.
4. 4 Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
5. 5 Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture.
6. 6 Sprinkle remaining cheese over pasta mixture; garnish with paprika.
7. 7 Cook on Low for 3 hours, checking the edges are not getting too brown after 2 ½ hours.
8. 8 Serve hot and enjoy!

Nutrition per serving