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Title: Slow-Cooker Mac & Cheese
Categories: Pasta, Cheese, Dairy
Yield: 10 servings

16 oz Elbow macaroni
1/2 c Butter; melted
4 c Shredded cheddar cheese;
- divided
12 oz Can evaporated milk
10 3/4 oz Cheddar cheese soup;
- undiluted
1 c Milk
2 lg Eggs; beaten
1/8 ts Paprika

Cook macaroni according to package directions; drain.
Place in a 5-qt. slow cooker; add butter. In a large
bowl, mix 3 cups cheese, evaporated milk, condensed
soup, milk and eggs. Pour over macaroni mixture; stir
to combine. Cook, covered, on low for 3-1/2 to 4 hours.

Sprinkle with remaining cheese. Cook, covered, on low
until cheese is melted, 15-20 minutes longer. Sprinkle
with paprika.

Bernice Glascoe, Roxboro, North Carolina

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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