Slow Cooker Mac and Cheese

1 (16 ounce) package elbow macaroni

1/2 cup butter

salt and ground black pepper to taste

1 (16 ounce) package shredded Cheddar cheese, divided

1 (5 ounce) can evaporated milk

2 eggs, well beaten

2 cups whole milk

1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)

1 pinch paprika, or as desired (optional)

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.

2. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.

3. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.

4. Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.

5. Cook on Low for 3 hours.