Origional recipe says serves approx. 6 people, but if used as a side dish easily seves 10-12.

8 oz box elbow macaroni (cooked al dente)
12 oz can evaporated milk
1 1/2 c whole milk
1/2 stick butter (not margarine) softened
2 large eggs beaten
1 tsp salt
Dash pepper
3 blocks sharp cheddar cheese (8 oz each)
1 pkg. Mexican blend shredded cheese *optional
Dash paprika

In a large 4 qt slow cooker spray with cooking spray. Mix cooked mac, evap. milk, whole milk, butter, salt, eggs and 4 1/2 cups grated sharp cheddar. Put mixture into cooker. Then sprinkle 1/2 c of sharp cheddar and optional mexican blend cheese over the top of mixture, sprinkle top with paprika. Cover and cook on low setting for 3hrs and 15 min. *check at 2.5- 3hrs. for scorching. Turn off cooker and serve hot.

Can be done in oven using a 13×9 pan at 350 degrees for 50 minutes.