Place the stick of butter in the slow cooker crockery, cover with the lid, and set the Crock Pot on the high cook setting to melt the butter while you prep the rest of the ingredients.

Use a large pot and add enough water to par-cook the macaroni. Set the pot of water over high heat on your stove top, cover with a lid and bring to a boil. Once the water is rapidly boiling, add about a half a teaspoon of kosher salt to the water along with the elbow macaroni. Stir to prevent the pasta from sticking together. Cook the pasta 6 to 7 minutes, not completely done.

While the pasta cooks; in a large mixing bowl, whisk together the cheese soup, eggs and milk. Set aside.

Drain the elbow macaroni well and add it to the crockery and stir to combine the pasta with the melted butter. Carefully pour in the cheesy milk mixture, add half of the grated cheese and seasonings then gently stir to combine.

Top the macaroni mixture with the remaining cheese, cover with the lid, reduce the cook setting to low and slow cook for 3 hours. When done, carefully remove the crockery and set aside to allow the macaroni and cheese to rest for about half and hour and set up (optional but recommended) then serve.