Step 1

Lightly spray the inside of 4-quart or 6-quart crock pot with cooking spray.

Step 2

Add the raw elbow macaroni, evaporated milk, milk, butter, egg yolks, salt and pepper.

Step 3

Stir in 4-5 cups of the grated cheese, reserving the rest for the topping. Mix well with a wooden spoon.

Step 4

Sprinkle the reserved cheese and paprika on top. Seal the crockpot lid and cook on LOW for about 3 hours.

Step 5

After 2 1/2 hours, remove the lid and taste the pasta. If it's tender already, proceed to serving. If it's still chewy, continue cooking one more hour before checking again.

Step 6

Serve warm with your favorite side dishes.