Slow-Cooked Mac 'n' Cheese

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

1. Cook macaroni according to package directions and drain.
2. Place macaroni in crockpot and add margarine.
3. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese.
4. Pour over macaroni and stir to combine.
5. Cover and cook on low for 4 hours.
6. Sprinkle with the remaining cheese.
7. Cook 15 minutes longer or until cheese is melted.
8. Sprinkle with paprika if desired.

elbow macaroni, margarine, eggs, milk, cheddar cheese soup, milk, cheddar cheese, paprika

Taken from www.food.com/recipe/slow-cooked-mac-n-cheese-266947 (may not work)