Crockpot Macaroni and Cheese

1 16-ounce package elbow macaroni
cup stick margarine, melted
2 eggs, beaten
1 12-ounce can evaporated milk
1 10 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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