Set your slow cooker on the low setting, and spray the inside with the cooking spray.

Parbroil the macaroni in salted water for 6 minutes.

While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter, evaporated milk, cheddar cheese soup, sour cream, eggs, and seasonings. Whisk until fully combined.

After cooking the macaroni for 6 minutes, drain well. Add to the slow cooker.

Pour the cheese sauce over the macaroni along with the 3 cups of shredded triple cheddar cheese.

Stir all of the ingredients together until the macaroni is coated and the sauce is evenly distributed.

Cover and cook on low for 2 hours.

After 2 hours, remove the lid and check the middle for doneness. Sprinkle the remaining cheese on top. Replace the lid and continue to cook for an additional 15 minutes to allow the cheese to melt.

Keep warm until serving.

******This recipe will also work in your conventional oven. Cook the macaroni until all dente on top of stove, then mix together with 3 cups of shredded cheese and the combined sauce. Pour into a buttered 8x12 inch baking dish and top with the remaining cheese. Dot the top with butter. Bake at 350 degrees F for 40 minutes until golden.