SLOW-COOKED MAC'N' CHEESE

1 pkg (16-oz) elbow macaroni

1/2 cup butter, melted

2 eggs, beaten

1 can (12-oz) evaporated miilk

1 can condensed cheddar cheese soup, undiluted

1 cup milk

4 cups shredded cheddar cheese, divided

1/8 tsp paprika

Cook macaroni according to package directions; drain. Place the macaroni in a 5-quart slow cooker or crock-pot; add the butter.

In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups of the shredded cheddar. Pour over the macaroni, stir to combine. Place lid on cooker and cook on low for 4 hours.

Remove lid from cooker and sprinkle the remaining cup of cheese over the top of the mac and cheese. Replace lid and cook another 15 minutes or until the cheese is melted. Sprinkle with the paprika and serve.

Yield: 10 servings

file photo for reference