16 oz elbow macaroni or rotelle or shells or bowtie, etc.
½ cup butter, melted
2 eggs, beaten
1 can (12 oz) evap milk
1 can (10 ¾ oz) condensed Chedder cheese soup
1 cup milk
4 cups shredded cheese, divided
1/8 tsp paprika
Cook macaroni according to pkg directions, drain. Place in 5 qt crockpot; add butter. In a bowl, combine eggs, evap milk, soup, milk, & 3 cups cheese. Blend together. Pour over macaroni mixture; stir to combine. Cover & cook on low for 1-2 hours. Sprinkle with remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.