Many, many years ago when my husband was in seminary, one of his professors brought this recipe to share with the class. The professor’s wife had made it the night before and he felt it was so good that it needed to be shared. I guess you could call it an ecclesiastical show and tell.
8 oz macaroni
1/4 cup melted butter
1 egg, beaten
12 oz evaporated milk
1/2 cup regular milk
1 teaspoon salt
12 oz cheddar cheese, shredded
Bring a pot of water to a boil. Add macaroni & cook for 7 minutes. Drain.
While macaroni is cooking, butter your crock pot so that things don’t stick while cooking.
Put all of the ingredients, except for 1/2 cup cheese, in the crock pot & combine. Sprinkle 1/2 cup cheese on top. Sprinkle with paprika.
Cook on low for 3 hours 15 minutes.