1. Cook Macaroni and Prepare Slow Cooker:

• Cook the elbow macaroni according to package directions until al dente (tender but still slightly firm to the bite). Drain it well in a colander.
• Lightly grease the insert of your 5-quart slow cooker or spray it with non-stick cooking spray.
• Place the drained, cooked macaroni into the prepared slow cooker. Pour the ½ cup of melted butter over the macaroni and toss gently to coat.

2. Prepare Cheese Sauce Mixture:

• In a separate large mixing bowl, combine 3 cups of the shredded cheddar cheese, the can of evaporated milk, the undiluted can of condensed cheddar cheese soup, the 1 cup of 2% milk, and the beaten large eggs.
• Stir or whisk these ingredients together until everything is well combined and as smooth as possible.

3. Combine in Slow Cooker and Cook:

• Pour the prepared cheese sauce mixture over the buttered macaroni in the slow cooker.
• Stir gently but thoroughly with a spatula to ensure all the macaroni is coated with the sauce and the ingredients are evenly distributed.
• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 3 1/2 to 4 hours. The mac and cheese is done when it’s hot, bubbly around the edges, and a thermometer inserted into the center reads at least 160°F (71°C). Avoid stirring too frequently during this cooking time unless your slow cooker tends to have hot spots.

4. Add Top Cheese Layer and Melt:

• Once the initial cooking time is complete, sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the mac and cheese in the slow cooker.
• Cover the slow cooker again. Continue to cook on LOW until this top layer of cheese is completely melted and gooey, about 15-20 minutes longer.

5. Serve:

• Sprinkle the finished Crockpot Mac and Cheese with a little more coarsely ground black pepper, if desired.
• Serve hot directly from the slow cooker. Enjoy the ultimate creamy, cheesy comfort!