Extra-Cheesy Macaroni and Cheese

1 (8 oz.) package shredded Italian three-cheese blend
1 (8 oz.) 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

Combine cheeses in a bowl, set aside
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.
Cover and cook on LOW 4 hours. Sprinkle servings evenly with remaining cheese mixture. Makes 6 to 8 servings.

SO EASY!!! SO DELICIOUS!!!
(Southern Living Slow-Cooker Cookbook)