Slow Cooker Macaroni and Cheese

• 2 cups evaporated milk
• 1/2 tsp. paprika
• 1 tsp. salt
• 1 egg, beaten
• 2 Tbsp. butter
• 3 cups cubed Cheddar cheese
• 1 cup Velveeta, cubed or shredded
• 1 (8 oz.) package macaroni

Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour. Brink a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours.