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2 cups evaporated milk
1/2 teaspoon paprika
Salt and pepper to taste
1 egg, beaten
1/2 stick (4 TBS) butter
3 1/2 cups cubed Velveeta cheese
1 (8 ounce) package macaroni


Combine in crock pot evaporated milk, paprika, salt, pepper, egg, butter and cheese. Stir. Heat on high for 1 hour stirring occasionally. You may need to reduce heat depending on your slow cooker.

In separate pan add macaroni to salted boiling water and cook until about half done, 4-5 minutes. The rest of the cooking will be done in the crock pot. Drain.
Stir cooked macaroni into cheese sauce, change setting to low and cook for 3 hours.

Optional, but recommended: Add package of Little Smokies, either whole or sliced when adding macaroni.