Bring a stock pot of water to boil
While the water in boiling shred your cheese
Add 2 tablespoons of Kosher salt to the water
Add elbow macaroni and stir.
Bring back to the boil and cook for 5 minutes
Drain the pasta
Mix all of the shredded cheese together, reserve one and a half cups of the mixed shredded cheese for the top of the macaroni and cheese
Rub some of the butter around the inside of the crock pot to prevent sticking
cut the rest of the butter into chunks and put into the crock pot
Turn the crockpot to high
Add the drained cooked pasta to the crock pot and stir in the butter
Add the shredded cheese to the crock pot and stir
Pour in the evaporated milk, add the paprika, onion powder and garlic powder
TASTE FOR SALT- the saltiness of cheese varies by brand so taste the mixture and add 1 teaspoon of salt if you think it is necessary
Mix in beaten eggs
Sprinkle reserved cup and a half of shredded cheese over the top and cover
Cook on low for 4-5 hours or high for 2-3 hours