Crock-Pot Macaroni And Cheese - cooking recipe

Ingredients

1 lb. elbow macaroni noodles
1 lb. grated Cheddar cheese (reserve some for topping)
1 can Cheddar cheese soup
2 eggs
salt, pepper and paprika
1 stick margarine
1 can evaporated milk
3/4 c. milk

Preparation

Cook and drain noodles. Melt margarine and pour over macaroni. Mix soup and evaporated milk. Beat eggs into milk. Combine macaroni and grated cheese. Salt and pepper to taste. Mix together all ingredients in a large bowl and pour into crock-pot. Top with reserved cheese and paprika. Cook 3 hours on low.