Crock Pot Gluten Free Macaroni and Cheese

INGREDIENTS

1 12 ounce can

evaporated milk

2 tbsp

superfine sweet white rice flour (or my basic gum-free gluten free flour blend)

1 tsp

kosher salt

1/4 tsp

ground mustard powder (optional)

1 tsp

smoked Spanish paprika (optional)

egg (60 g, weighed out of shell), at room temperature

3 cups

milk (not nonfat), at room temperature

1 lb

dried gluten free elbow macaroni (I use Barilla gluten free pasta)

3 cups

(about 1/2 pound) shredded sharp cheddar cheese