Wednesday, March 12, 2014

1 16 oz package elbow macaroni
1/2 Cup butter or margarine melted
2 eggs beaten
1 can (12 oz) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup 
1 Cup of milk
4 cups of shredded cheddar cheese
1/8 teaspoon paprika

Cook macaroni according to package. in slow cooker.add butter..In a bowl combine eggs evaporated milk, soup, milk, and three cups of cheese.Pour over macaroni mixture.Stir and combine.Cover and cook on low 2-4 hours then sprinkle cheese and paprika on top and let sit for 10 min.and serve!


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