Ingredients:
Cooking spray8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Directions:
In a large 4-quart slow cooker sprayed with
cooking spray, mix the macaroni, evaporated milk, milk, butter, salt,
pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the
reserved cheese over the top of the mixture and then sprinkle with
paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off
the slow cooker, stir the mixture and serve hot.
