1 pound elbow noodles 
4 cups shredded cheese, divided
2 eggs, beaten
1 stick butter, melted
1 can evaporated milk
1 can milk (measured using evaporated milk can)

Cook noodles according to package directions. Drain well. Place noodles in a slow cooker. Stir in 3 cups shredded cheese, eggs, butter, evaporated milk and milk. Sprinkle remaining 1 cup cheese over top. Cook on high 1 hour.