SLOW-COOKED MACARONI AND CHEESE

16 OUNCES OF ELBOW MACARONI, COOKED AND DRAINED
½ CUP OF MARGERINE, MELTED
2 EGGS, BEATEN
12 OUNCES OF EVAPORATED MILK
1 CAN OF CHEDDAR CHEESE SOUP
1 CUP OF MILK
4 CUPS OF SHREDDED CHEDDAR CHEESE
1/8 TEASPOON OF PAPRIKA



1. PLACE NOODLES AND BUTTER IN A GREASED CROCK POT
2. COMBINE THE REMAINING INGREDIENTS IN A BOWL AND THEN ADD TO THE CROCK POT
3. COOK ON LOW FOR 4 HOURS

Baked Macaroni and Cheese

8 OUNCES OF MACARONI NOODLES, COOKED AND DRAINED
3 CUPS OF SHREDDED CHEDDAR CHEESE
½ CUP OF BUTTER
¼ CUP OF FLOUR
2 CUPS OF MILK
½ TEASPOON OF SALT
1/8 TEASPOON OF WHITE PEPPER



1. PUT THE NOODLES AND CHEESE IN A GREASED CASSEROLE DISH
2. MELT THE BUTTER IN A SAUCEPAN
3. MIX IN THE FLOUR
4. GRADUALLY ADD THE MILK, SALT AND WHITE PEPPER
5. HEAT TO BOILING OVER MEDIUM HEAT UNTIL THICKENED
6. POUR OVER THE MACARONI AND CHEESE
7. BAKE AT 350 DEGREES FOR 30 MINUTES