1) Cook macaroni, al dente; drain
2) Combine 3 cups cheddar cheese, evaporated milk, soup, milk, mustard and eggs, set aside.
3) Place butter in slow cooker and melt
4) Add cooked macaroni and stir to coat well
5) Pour cheese mixture over macaroni and stir to combine
6) Cook, covered, on low 3 1/2 to 4 hours or until thermometer reads at least 160 degrees.
7) Sprinkle remaining 1 cup of cheese on top. Cover and cook another 15-20 minutes longer or until cheese is melted. Sprinkle with paprika
