Crock Pot Macaroni & Cheese

16 ounces elbow macaroni
1/2 cup margarine -- melted
2 large eggs -- beaten
12 ounces evaporated milk
1 can condensed cheddar cheese soup -- undiluted
1 cup milk
16 ounces shredded cheddar cheese -- divided
1/8 teaspoon paprika

Cook macaroni according to package directions, drain. Place in a 5-quart slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups of cheddar cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.

Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Makes 10 servings.