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Combine the half & half with the cheddar cheese soup and mix until it's nice and smooth.
Next, sprinkle in the paprika and black pepper and mix.
Pour the UNCOOKED elbow macaroni, half of the shredded cheese, and butter into the Crockpot and mix.
Then, pour in all of the cheese sauce (soup and half-and-half mixture). Mix until well incorporated.
Top off with the remaining shredded cheese.
Put the lid on top of the slow cooker, then set the slow cooker on low.
Let cook for 3 hours.
Serve and enjoy!