{Slow Cooked Mac & Cheese}

This is a great comfort food meal, perfect for a yucky day like today! It isn't the most figure friendly meal so I usually just serve it with a steamed veggie or salad. It makes quite a bit for two people but Dan loves the leftovers and it is good re-heated. Enjoy :-)

• 1 (16 oz.) package of elbow macaroni-or whatever short pasta is in your pantry
• 1/2 cup melted butter
• 2 eggs, beaten
• 1 (12 oz.) can evaporated milk
• 1 can cheddar cheese soup
• 1 cup milk
• 4 cups shredded cheddar cheese
• 1/4 tsp. paprika

Cook pasta according to package directions, drain and put in slow cooker. Add melted butter and stir to coat. In a bowl combine eggs, evaporated milk, soup, milk and 3 cups of the cheese. Pour over macaroni and stir. Cover and cook on low 4 hours. Sprinkle with remaining cheese and cook 15 more minutes or until cheese is melted, Sprinkle with paprika and serve!