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
