2 eggs, beaten
While this cooks, put your eggs into the crock of your slow cooker, and beat them up in the crock. Since they're going in anyway, there is no point in dirtying up another bowl by beating the eggs in there, then adding them into the crock. I hate washing extra dishes.Once your eggs have been beaten, add in the can of evaporated milk, and in the same thought of not wasting dishes, I measure out my milk in the evaporated milk can. My thought is: 1 cup is 8 oz., the evaporated milk can is 12 oz., so if I need a cup and a half (which would be 8 oz. plus 4 oz., equals 12 oz! Boom! No extra measuring cups for me to wash!!), I just use that to measure out the milk. I truly am lazy, and try to find the easiest ways to do things. So, you have mixed your eggs, milk, and evaporated milk in together, this is what you should have:
Stir in half of your cheese, half of your macaroni and the butter. There is no wrong or right way to cut the butter up, just chunk it up and chuck it in. Stir in the other half of macaroni and the rest of the cheese, and about 1 1/2 tsp of Kosher salt, give or take to your taste. Turn your slow cooker on low, and let it cook away for 3 hours and 15 minutes.
Two hours later, it's looking better and better! Yum!
After 3 hours, here is what you should have! It may not take the full 3 hours and 15 minutes, it may take a few minutes more, everyone's slow cooker is a little different, so just keep an eye on it. If you like a crunchy top, toast some Panko bread crumbs in a pan over medium heat, with just a little bit of oil or butter, and top the cooked mac and cheese with the toasted bread crumbs!