| | Directions | | In a large four quart crock-pot, sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese. Make sure you have enough liquid that is above the uncooked macaroni. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for three hours and fifteen minutes. Turn off the crock-pot, stir the mixture, serve hot. |
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| Ingredients | | - |  | 8 ounces elbow macaroni (uncooked) |
| - | | 1 can evaporated milk (12 ounce can) |
| - | | 1 1/2 cups whole milk |
| - | | 2 eggs (beaten) (large) |
| - | | 1/2 stick butter, melted (1/4 cup stick) |
| - | | 1 teaspoon Salt |
| - | | Dash of pepper |
| - | | 2 bricks sharp cheddar cheese, grated (about five cups) (10 ounce bricks) |
| - | | Dash of paprika |
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