Slow Cooker Mac and Cheese

• 1 package (16 oz.) elbow macaroni
• ½ cup butter, melted
• 2 eggs, beaten
• 4 cups (16 oz.) shredded cheddar cheese, divided
• 1 can (12 oz.) evaporated milk
• 1 can (10-¾ oz.) condensed cheddar cheese soup, undiluted
• 1 cup milk
• ⅛ teaspoon paprika

1. Place in uncooked pasta in the cooking vessel; add butter.
2. In a large bowl, combine the eggs, 3 cups cheese, evaporated milk, soup and 2% milk. Pour over macaroni mixture and stir to combine. Cover and cook on low for 4 hours.
3. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.

Makes 10 servings.