Slow-Cooked Macaroni and Cheese

1 package (16 ounces) elbow macaroni
1/2 cup stick margarine, melted
2 eggs, beaten
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 ounces) shredded cheddar cheese, divided
1/8 teaspoon paprika

Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.

Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.

Yield: 10 servings

Recipe from Taste of Home