Crock Pot Macaroni and Cheese

We originally got this recipe from Rebecca Shurtz, so you know it's southern . . . Somehow it's morphed into Cindy's recipe.

1 cube of butter (I always use less)
16 oz. cooked macaroni noodles
12 oz. can evaporated milk
2 eggs beaten
6 cups shredded cheese (I usually use less of this as well. But the full amount is tasty . . . )
salt to taste

Grease crock pot with butter, melt the rest in the bottom. Combine other ingredients in the crock pot. Cook 3 hours on low, 1.5 hours on high (stir frequently if on high).