Slow-Cooked Mac-N-Cheese

• 1 pkg. (16 oz.) Elbow Macaroni
• ½ C Butter or Margarine, melted
• 2 Eggs, beaten
• 1 Can (12 oz.) Evaporated Milk
• 1 Can (10.75 oz.) Condensed Cheddar Cheese Soup, undiluted
• 1 C Milk
• 4 C (16 oz.) Colby Cheese, shredded
• Dash of Paprika

Cook macaroni according to package directions; drain. Place in a 5 qt. slow-cooker, add butter.

In a bowl, combine eggs, evaporated milk, soup, milk, and 3 cups of cheese. Pour over the 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