Slow-Cooked Mac 'n' Cheese

By melissawelch

Ingredients

• 1 package (16 ounces) elbow macaroni
• 1/2 cup stick margarine, melted
• 2 eggs, beaten
• 1 can (12 ounces) evaporated milk
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 cup milk
• 4 cups (16 ounces) shredded cheddar cheese, divided
• 1/8 teaspoon paprika

Preparation

Step 1

Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add margarine. 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.