Slow Cooker Mac & Cheese

Potluck classic!

Ingredients

• 8 oz elbow pasta, cooked al dente
• 1 12-oz can evaporated milk
• 1 1/2 c milk
• 1/4 c (1/2 stick) melted butter
• 1 tsp salt
• pepper to taste
• 2 large eggs, beaten
• 2 10-oz packages cheddar cheese, shredded (about 5 c)
• paprika

Directions

1. Mix pasta, evaporated milk, milk, butter, salt and pepper, eggs, and all but 1/2 c shredded cheese in the slow cooker. Sprinkle reserved cheese and then paprika over top.
2. Cover and cook on low for 3 hours, 15 minutes. Serve hot.