Creamy Crockpot Macaroni and Cheese

INGREDIENTS

• 1 pound uncooked elbow macaroni
• 2 tablespoons kosher salt, divided
• cooking spray
• 1 1/2 cups whole milk
• 1 (12 ounce) can evaporated milk
• 1 large egg
• 1 large egg yolk
• 1/2 cup butter, cut into pieces
• 3 ounces cream cheese, cut into pieces
• 1/4 teaspoon black pepper
• 16 ounces sharp Cheddar cheese, shredded, divided

DIRECTIONS

1. Bring a large pot of water to a boil over high heat; add macaroni and 4 1/2 teaspoons salt. Cook pasta until just barely tender, about 5 minutes. Drain and rinse with cold water to stop the cooking process.
2. Spray the inside of a slow cooker with cooking spray. Add pasta to the slow cooker and stir in milk, evaporated milk, butter, cream cheese and pepper. Whisk together egg and egg yolk in a small bowl until well combined; stir into pasta mixture. Set aside 3/4 cup shredded cheese. Stir remaining cheese into pasta mixture, cover, and cook on Low until bubbly and lightly browned around the edges, about 1 1/2 hours. 
3. Sprinkle with reserved cheese, cover, and cook until cheese is melted, about 15 minutes more. Serve immediately. Alternatively, turn crockpot to Warm or Off until ready to serve.