Creamy Crockpot Mac (Print Version)

# Ingredients:

01 - Half a stick of butter, melted (1/4 cup).
02 - 10 ounces elbow pasta, dry.
03 - 2 1/2 cups whole milk.
04 - One can (12 ounces) of evaporated milk.
05 - Five cups of freshly shredded sharp cheddar cheese (20 ounces).
06 - A pinch each of pepper and paprika.
07 - A teaspoon of salt.
08 - 3 egg yolks, optional.
09 - Non-stick cooking spray.

# Instructions:

01 - Coat the inside with non-stick spray so nothing sticks.
02 - Throw in the pasta, milks, cheese (save some for topping), butter, salt, and pepper. Stir in egg yolks, if using. Mix everything well.
03 - Sprinkle the cheese you set aside earlier on top. Add a little paprika on top. Cover it up and let it cook for 2 hours on low.
04 - Stir and check if the pasta is soft. Let it go for another 30-60 minutes if needed. Dish it out while it's warm.

# Notes:

01 - Shred your cheese fresh for better texture.
02 - Adding egg yolks is completely up to you.
03 - The time might change depending on your slow cooker.
04 - Works perfectly for gatherings.
05 - You can easily double the batch.
06 - Super cozy and satisfying meal.

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