Yummy Slow Cooker Mac n' Cheese

For true Southern comfort, there's not much better than baked macaroni and cheese. My grandmother made the best, as did my Mom. Here's a slow cooker version from my sister that tastes just as good and is super easy!

1 8-oz package macaroni, cooked and drained
16 oz. Sharp cheddar cheese, shredded (I like to use the finely shredded triple cheddar blend)
1 12-oz can evaporated milk
1½ c milk (or half and half)
1/2 tsp salt
1/4 tsp ground black pepper
1/4 c melted butter) (or for richer version, use 1/2 cup
2 eggs, beaten
1 4-5 ounce can chopped green chilis, optional*

Combine macaroni, cheese, evaporated milk, milk, salt, pepper, butter and eggs in slow cooker. Mix well. Cook on low for 4 hours. Do not stir! Do not peep! Serves 10.
Note: Just as good as baked macaroni and cheese!