Southern Living's Extra-Cheesy (Crock-Pot) Macaroni and Cheese

According to Donny, this is the best macaroni and cheese he has ever eaten.  Enjoy!

Makes 6 to 8 servings

1 (8oz) package shredded Italian three-cheese blend
1 (8oz) package shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1 (12 oz) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
3/4 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/2 teaspoon black pepper
8 ounces small shell pasta (about 2 1/4 cups), uncooked

1. Combine cheeses in a bowl; set aside.

2. Whisk together eggs and next 6 ingredients in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into a lightly greased 3-quart slow cooker; sprinkle with 3/4 cup cheese mixture.

3. Cover and cook on LOW 4 hours. Sprinkle servings evenly with remaining cheese mixture.