CROCKPOT Macaroni and Cheese

By á-16039

Ingredients

• 1 lb. elbow macaroni, uncooked
• 1/2 stick margarine, melted
• 2 eggs
• 1 (12oz.) can evaporated milk
• 1 can condensed cheddar cheese soup, undiluted
• 1 cup milk
• 4 cups cheddar cheese, shredded
• 1/8 tsp. paprika

Preparation

Step 1

Cook macaroni, drain. Place in 5 qt. slow cooker, add margarine. In bowl combine eggs, evaporated milk, soup, milk and 3 cups cheese. Cover and cook on low 4 hours. Sprinkle with remaining cheese. Cook 15 minutes more or until cheese melts. Sprinkle with paprika.