Step 1

Spray the liner of a 6 quart or similar size crockpot with cooking spray.

Step 2

Parboil the macaroni in salted water for 5 minutes. Drain well pour into the bottom of the slow cooker.

Step 3

In a large bowl, whisk together milk, evaporated milk, cheese soup (or cheez whiz) butter, salt, black pepper, ground mustard, paprika and eggs until fully combined.

Step 4

Pour sauce over macaroni adding 3 cups shredded cheese. Gently mix to combine.

Step 5

Cover and cook on high for 2 hours or on low for 3, stirring halfway through. (Adjust times as needed depending on your slow cooker.)

Step 6

Uncover and sprinkle with reserved 1 cup shredded cheese. Let stand 10 minutes to melt then serve.