WHICH WAS MORE DELICIOUS? THE NAP OR THE MAC N' CHEESE?

 

 CROCK POT MAC N' CHEESE

8 ounces of cooked large elbow macaroni

one 12-ounce can of evaporated milk

1 1/2 cups of whole milk

1/2 stick of butter

1 t. salt

1 t. pepper

2 beaten eggs

1 t. mustard

two 10-ounce bricks of extra sharp cheddar cheese, grated

1 t. paprika

 

  In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, mustard, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.