8 oz pkg elbow macaroni, cooked 2- 10 oz blocks sharp cheddar cheese, shredded 12 oz. evaporated milk 1½ c milk 2 large eggs, lightly beaten ¼ c butter, melted 1 tsp salt ¼ tsp black pepper paprika
Combine macaroni, 4½ c cheese and next 6 ingredients in a lightly greased 4 quart slow cooker. Sprinkle with remaining cheese and paprika. Cook on low for 3 to 3¼ hours. Stir mixture and serve immediately.
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