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Fruits and Vegetables - Slow-Cooker Macaroni and Cheese

  • 1 (1-pound) package elbow macaroni
  • 1/2 cup butter or margarine, melted
  • 2 eggs, beaten
  • 1 (12-ounce) can evaporated milk
  • 1 (10-ounce) can Cheddar cheese soup, undiluted
  • 1 cup milk
  • 4 cups (16 ounces) shredded Cheddar cheese, divided
  • 1/8 teaspoon paprika

Cook macaroni and drain. Place in a 5-quart slow-cooker; add butter or margarine. In a large bowl, combine eggs, evaporated milk, Cheddar cheese soup, milk, and 3 cups cheese. Pour over macaroni mixture and stir to combine. Cover and cook for four hours on low. Sprinkle with remaining cheese and cook 15 minutes longer to melt. Sprinkle with paprika.
Yield: 10 servings.
Submitted By: Wanda D. Wallace
Montgomery Farmers Co-op
Number of Servings: 10
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