Crockpot Macaroni and Cheese
1 16-ounce package elbow macaroni
½ cup stick margarine, melted
2 eggs, beaten
1 12-ounce can evaporated milk
1 10 ¾ ounce can condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 ounces) shredded cheddar cheese, divided into 3 and 1-cup portions
1/8 teaspoon paprika
Prepare macaroni according package directions; drain. Place in 5-quart slow cooker; add margarine. In a bowl, combine 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 and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.
Makes 10 servings.
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