How to make macaroni and cheese in a slow cooker

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Topping comfort food lists everywhere, mac 'n' cheese is the go-to recipe for those times when you need your food to not just satisfy your appetite, but to envelope you in a silky, creamy hug of pure cheesy love.  We don't exaggerate and you know it.  This really is food that loves you back. And if you haven't tried it in a slow cooker yet, then you have some serious love waiting for you.  
Think that pasta will get too starchy in a slow cooker?  Nope.  It's done to true Italian perfection. And what's more, the cooking method means that this will be the smoothest, richest version of good old macaroni and cheese that you've enjoyed yet.  
Cooking spray 
2 eggs 
1 1/2 cups milk (only use 1 cup of milk if you prefer a less creamy sauce)
1 (12 fluid ounce) can evaporated milk 
1/2 pound uncooked elbow macaroni (or Rotini pasta like Number 2 Pencil's version)
4 cups shredded Cheddar cheese, divided (or 2 cups split between 2 different types of cheeses, if that's what you prefer) 
1 teaspoon salt 
1/2 teaspoon ground black pepper
1.  First, spritz the inside of your slow cooker with cooking spray.
2.  Next, beat the eggs in a large bowl then add the milk, evaporated milk, salt, pepper, macaroni and finally 3 cups of the cheese, stirring gently to combine before transferring to the slow cooker.
3.  Sprinkle the remaining cup of shredded cheese over the other ingredients and cook without stirring for 5 - 6 hours on low.
It's a breeze to customise a classic mac 'n' cheese, as the basic recipe is such a good backdrop for stronger flavours.  Crispy bacon added towards the end of cooking would be awesome. 
Switching half the Cheddar for smoked, blue-veined or goat's cheese would make a delicious change along with a spoonful of mustard stirred in with the milk and served alongside some sharp green leaves for contrast.  Go on…give in and hug that bowl right back.  True Love Forever.  
Make sure to watch the video below for the full live demo.
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