4/5
(1 Votes)
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.
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