Have 3 to 4 cups cooked macaroni - drained
2 cups evaporated milk
1/2 teaspoon paprika
1 teaspoon salt
2 Tablespoons minced onions
2 cups cheddar cheese - cubed no larger than 1" pieces
2 Tablespoons butter
Put all sauce ingredients in slow cooker. Stir well. Cover and cook on high for 1 hour stirring occasionally. Add cooked and drained macaroni. Stir to coat with sauce. Cover and cook on low for 3 to 5 hours. NOTE: For thicker sauce, slowly add one beaten egg to cheese mixture before adding macaroni.