2 cups evaporated milk
1/2 teaspoon paprika
1 teaspoon salt
1 egg, beaten
2 tablespoons butter
3 1/2 cups cubed cheddar cheese
1 (8 oz) pkg macaroni
Combine in the slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour.
Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for 8 to 10 minutes or until al dente; drain.
Stir cooked macaroni into the cheese sauce, reduce the temperature to low and cook for 3 to 5 hours.