8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 Cups whole milk
1/4 Cup (1/2 Stock) 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 (optional)
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.
Yield: 12 servings.