Slow-Cooked Mac `N' Cheese - cooking recipe

Ingredients

1 (16 oz.) pkg. elbow macaroni
1/2 c. butter or margarine, melted
2 eggs, beaten
1 (12 oz.) can evaporated milk
1 (10 3/4 oz.) can condensed Cheddar cheese soup (undiluted)
1 c. milk
4 c. (16 oz.) shredded Cheddar cheese, divided
1/8 tsp. paprika

Preparation

Cook macaroni according to package directions; drain. Place in a 5-quart slow cooker; add butter. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings.