SLOW COOKER MAC 'N' CHEESE RECIPE

This one is a proven winner. I put this recipe on Facebook and Marie Kelley (Marlene's Granddaughter-in-law) told me that it was a huge hit with her son Nolan. I asked Devon and Karla if they wanted to take home the leftovers and Devon enthusiastically nodded "Yes".  Butch and I thought it was mighty tasty. So it has the stamp of approval from several different directions.

SLOW COOKER MAC 'N' CHEESE RECIPE

INGREDIENTS
1 package (16 ounces) elbow macaroni
1/2 cup butter, melted
4 cups shredded cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
2 large eggs, beaten
1/8 teaspoon paprika
DIRECTIONS
Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low 3-1/2 to 4 hours or until a thermometer reads at least 160°.
Sprinkle with remaining cheese. Cook, covered, on low 15-20 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings.
Originally published as Slow-Cooked Mac 'n' Cheese in Taste of Home February/March 2002, p13