8 ounces cooked elbow macaroni
1 (12-ounce) can evaporated milk
1-1/2 cups whole milk
1/4 cup butter, melted
1 teaspoon salt
Dash of pepper
2 (10-ounce) bricks sharp Cheddar cheese, about 5 cups, grated
Dash of paprika
spray for the slow cooker
Note: The recipe calls for 2 eggs. Since we were going to Easter Dinner with the Gomez family I wasn't sure about adding the eggs due to possible allergies.
Spray a 4-quart slow cooker with cooking spray and add macaroni, evaporated milk, whole milk, butter, salt, pepper, and eggs.
Stir in all but 1/2 cup of the cheese.
Sprinkle the remaining cheese and paprika on top.
Cover and cook on LOW for 3 hours 15 minutes.