1 package (16 ounces) elbow macaroni
1/2 cup butter, melted
2 eggs, beaten
2 cups (8 oz) shredded cheddar cheese
2 cups (8 oz) shredded Velveeta cheese
1 can (12 oz) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
1/8 teaspoon paprika
Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, combine the eggs, cheese, evaporated milk, soup and 2% milk. Pour over macaroni mixture and stir to combine. Cover and cook on low for 4 hours. Sprinkle with paprika.
This works well with any of the traditional add-ins to mac and cheese. For example, stir in 8 to 16 oz cubed fully cooked ham. Or 12 oz good quality water packed tuna.